Start by frying the chicken pieces in a little olive oil in a frying pan over a medium-hot flame, until nicely browned.
Remove the chicken from the frying pan and arrange on the cold paella pan.
In the same frying pan, fry the chorizo slices with the onion wedges for a few minutes, then remove from the pan and add to the chicken in the still-cold paella pan.
Meanwhile heat the chicken stock, pouring a few tablespoons of it into a small bowl to infuse with the saffron.
Finally, briefly fry the squid (or cuttlefish) and the peppers in the frying pan, then add to the chicken, chorizo and onion mixture and spread it all artfully over the surface of the paella pan.
Scatter with peas, sprinkle with the paprika and the saffron-infused stock, and finally the rice.
Now put the paella pan over high heat and warm through the ingredients for a few minutes.
Pour over the hot stock, stir briefly to mix and turn the heat to medium to high, checking continuously that it doesn’t burn, but don’t stir again. After about 10 minutes, turn the heat to medium and artfully place the prawns and mussels on top of the ingredients. Cover the paella pan with aluminum foil and cook until the rice is soft but still has some bite.
Sprinkle with chopped parsley and serve with wedges of lemon.