Seafood and Chicken Paella

Place an induction cooktop on a stable surface.

Over medium heat, add 3 tablespoons of olive oil to a large pan.

Add 1 diced medium onion to the pan and cook for a few minutes until softened.

Add 4 minced garlic cloves to the pan and cook for another minute until fragrant.

Add 1 diced red bell pepper to the pan and stir to combine.

Add 2 diced medium tomatoes to the pan.

Sprinkle 1 tablespoon of paprika over the vegetables.

Add 1 bay leaf to the mixture.

Add a pinch (approximately 0.1 gram) of saffron threads to the pan.

Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Cook the mixture for 5 minutes.

Pour in 0.5 cup of white wine and continue to cook for another 10 minutes, allowing the liquid to reduce.

Add 350 grams of cut chicken thighs to the pan and stir.

Add 1.5 cups of Spanish rice to the pan, spreading it evenly.

Add 0.25 cup of chopped fresh parsley to the rice mixture.

Slowly pour 3.5 cups of chicken broth over the rice and chicken. Gently jiggle the pan to distribute the liquid. Wait until it boils, then cook for 15 minutes.

Add 200 grams of calamari rings, 250 grams of cleaned mussels, and 250 grams of peeled and deveined shrimp to the pan, arranging them on top of the rice.

Add 0.5 cup of green peas to the paella. Cook for 5 more minutes.

Turn off the heat, cover the pan with a lid, and let it rest for 15 minutes to allow the rice to finish cooking and absorb the remaining liquid.

Serve the paella onto plates.

Sprinkle with additional fresh parsley.

Garnish each serving with a lemon slice.