Seafood paella

Ingredients:

• 2 cups fortified white rice
• 2 medium squid rings, chopped
• 700 g chicken fillet cut into three pieces
• 340 g, sliced ​​at an angle chorizo ​​sausages (remove the shell)
• 450 g (24 pcs.) peeled and gutted large shrimp
• 18 well-washed green mussels
• 1 cup frozen green peas
• 3 tbsp. l. olive oil
• 3 crushed cloves of garlic
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp. saffron stigma
• 1 bay leaf
• 1 liter of chicken broth
• 4 sprigs of fresh thyme
• Salt and ground black pepper
• 1 red bell pepper, seeded and chopped
• 1 medium onion, chopped
• Zest of 2 lemons

To serve:

• 1/4 cup chopped parsley
• 4 chopped green onions
• Lemon wedges
• Crispy bread for serving

Preparation:

1. In a very wide frying pan or paella pan, preheat over medium-high heat. Pour 2 tablespoons of olive oil, add the crushed garlic, red pepper flakes, and rice, and cook for 2-3 minutes. Add the saffron stigmas, bay leaf, broth, and thyme, and bring to a boil over high heat. Cover the pan with a lid or foil and reduce the heat to a simmer.
2. In a separate nonstick skillet over medium heat, brown the chicken on both sides in a tablespoon of olive oil. Season the chicken with salt and pepper. Add the pepper and onion and cook for another 3 minutes. Add the chorizo ​​and cook for another 2 minutes. Remove the skillet from the heat.
3. After 13 minutes, add the seafood to the pan with the rice, inserting it into the cooking rice.
   
   Sprinkle the seafood rice with green peas and lemon zest, then cover the pan again. After 5 minutes, remove the lid or foil from the paella and discard any unopened mussels. Stir the seafood rice and discard the bay leaf and thyme stems (this time without the leaves).
   
   Arrange the fried chicken, peppers, onions, and chorizo ​​along the sides of the pan. Sprinkle with parsley and green onions. Serve with lemon wedges and warm bread.