Prep everything first: pat the Chicken Thighs dry and cut into large chunks, season lightly with Salt; clean and debeard the Mussels; peel and devein the Prawns leaving tails on if you like; slice the Squid into rings; chop the Fresh Flat-Leaf Parsley and cut the Lemon into wedges.
Warm a wide paella pan or large, shallow skillet over medium‑high heat and add Olive Oil. When hot, brown the chicken pieces in batches until golden on both sides (about 6–8 minutes), then transfer to a plate.
Pour the Hot Stock into a small saucepan, add the Saffron Threads and keep it just below a simmer so the saffron infuses and the stock stays hot while you cook the rice.
Reduce the pan to medium, add a splash more Olive Oil if needed and sauté the diced Red Bell Pepper until softened. Add minced Garlic and cook briefly until fragrant, then stir in the grated or finely chopped Ripe Tomatoes and simmer until the mixture thickens into a loose sofrito.
Stir in the Sweet Paprika to the sofrito, then add the Paella Rice and toast it in the pan for a minute so each grain is coated and slightly translucent.
Deglaze with the Dry White Wine, letting it bubble away for a minute, then pour in the hot saffron‑infused stock so it just covers the rice. Return the browned chicken to the pan, spreading everything evenly; do not stir from this point.
Simmer gently over medium‑low heat, occasionally nudging heavier bubbling areas to keep an even cook, for about 15–20 minutes until the rice is nearly tender and most of the liquid is absorbed. Scatter the Frozen Peas over the top about 5 minutes before the end to heat through.
Arrange the Prawns, Mussels and reserved Squid on top during the last 5–8 minutes so they cook just until done (mussels should open—discard any that remain closed). If the surface is drying before the rice is cooked, add a little more hot Hot Stock.
When the liquid is absorbed and the rice is al dente, increase the heat for 1–2 minutes to encourage a golden socarrat (crispy bottom) if desired, then remove from heat and cover loosely with a clean towel or foil. Let rest 5 minutes.
Finish by sprinkling the chopped Fresh Flat-Leaf Parsley over the paella and serving with Lemon wedges to squeeze at the table. Taste and adjust with extra Salt as needed and enjoy straight from the pan.
