Step 1: Prepare the saffron infusion. In a small bowl, crush saffron threads between your fingers and add ¼ cup of warm chicken stock. Let it steep for at least 10 minutes to release color and flavor.

Step 2: Heat your paella pan (a wide, shallow pan) over medium-high heat and add olive oil. Season chicken pieces with salt and pepper, then brown them in the oil for 5-7 minutes until golden. If using chorizo, add it during the last 2 minutes of cooking the chicken.

Step 3: Add the sofrito base. Push the meat to the sides and add diced onions to the center of the pan. Cook for 3-4 minutes until translucent, then add garlic and cook for 30 seconds. Mix in diced bell peppers and cook for another 3 minutes until slightly softened.

Step 4: Incorporate the tomatoes and spices. Add diced tomato, smoked paprika, and stir everything together for 2 minutes until the mixture deepens in color. This flavor base, known as sofrito, is crucial for authentic paella.

Step 5: Add rice and create the broth layer. Sprinkle the rice evenly across the pan and stir for 1-2 minutes until it’s well-coated with oil. Pour in the saffron-infused stock plus the remaining chicken stock. Gently shake the pan to distribute the rice evenly, but do not stir after this point.

Step 6: Simmer and arrange toppings. Bring to a boil, then reduce heat to maintain a gentle simmer. If adding seafood, arrange shrimp, fish, and shellfish on top after 10 minutes of simmering. Sprinkle peas across the surface.

Step 7: Develop the socarrat. Cook uncovered for about 20-25 minutes total, or until rice is tender and liquid is absorbed. In the final 1-2 minutes, increase heat slightly to create the prized crispy bottom layer.

Step 8: Rest and serve. Remove from heat, cover with a kitchen towel, and let rest for 5-10 minutes. Garnish with chopped parsley and lemon wedges before serving directly from the pan.