In a small bowl, steep the saffron threads in ½ cup of warm chicken broth and set aside to bloom.

Heat the olive oil in a large, flat paella skillet over medium-high heat.

Add the chicken pieces and chorizo; sauté until golden brown, about 5–6 minutes. Remove and set aside.

Reduce heat to medium. Add onion, garlic, and bell pepper to the pan. Cook until soft and fragrant, about 4 minutes.

Stir in the grated tomatoes, smoked paprika, and a pinch of salt. Cook for 2 more minutes, melding those bold flavors.

Sprinkle in the rice, stirring to coat each grain with the sofrito mixture.

Pour in the remaining broth and the saffron-infused liquid. Arrange chicken and chorizo back atop the rice. Do not stir—this helps form the socarrat (crispy bottom).

Bring to a gentle simmer and cook uncovered for 15 minutes.

Nestle shrimp, mussels, and clams into the rice. Scatter peas over the top. Continue to cook for another 10 minutes, until seafood is cooked through and liquid is absorbed.

Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes.