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1
Set a paella pan over a grill on medium-high heat and pour 1/4 cup of olive oil.
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2
Season the chicken with 2 tablespoons of Essence and 2 teaspoons of salt.
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3
Once the oil is hot sear the chicken in the pan until well caramelized, about 4 minutes per side.
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4
Remove the chicken from the pan and set aside.
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5
Add the rest of the olive oil with the chorizo to the pan and sear, stirring occasionally, until well caramelized, about 7 minutes.
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6
Add the onions, red and green bell peppers to the pan and sweat until softened, about 5 minutes.
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7
Add the garlic and saffron to the pan and return the chicken to the pan as well.
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8
Pour the stock in the pan and bring to a boil.
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9
Reduce the heat to medium and cook the chicken for 10 minutes.
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10
Add the rice to the pan and carefully stir to incorporate.
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11
Continue to cook the rice for 15 minutes.
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12
Season the shrimp with the remaining Essence and 1/2 teaspoon of salt and add to the pan with the mussels tucking them under the rice.
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13
Continue to cook until the shrimp turn pink and the mussels begin to open, about 5 minutes.
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14
Add the peas, turn the heat to low and continue to cook the paella until a crust begins to form on the bottom of the pan, about 5 to 7 minutes more.
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15
Serve while hot.
