Heat 1 tablespoon of olive oil in a 12-inch skillet over high heat. Add sliced chorizo and cook for about 3 minutes until browned on both sides. Remove with a slotted spoon and set aside.

Add squid rings to the same hot pan and cook for 45 seconds per side only, then remove and set aside immediately.

Add more oil if needed. Add minced garlic and diced onion and cook for 2 minutes, stirring. Add diced red bell pepper and cook for 1 more minute.

Add chicken thigh pieces and cook for about 2 minutes until lightly colored on the outside. They do not need to be cooked through at this stage.

Add paella rice and stir until every grain is coated in the oil. Cook for about 1 minute.

Pour in most of the chorizo (reserve about 1/4 for garnish), the chicken broth, tomato, and saffron. Stir once to combine everything.

Bring to a simmer over medium heat then reduce to a gentle simmer. Cook uncovered for 10 minutes without stirring at all.

Scatter frozen peas over the surface, then press prawns and mussels partially into the rice.

Cook for 8 more minutes, turning prawns halfway, until prawns are opaque and mussels are wide open. Discard any mussels that do not open. Remove pan from heat.

Taste the rice. It should be firm but cooked through. If still a little tough, add a small splash of hot water and return to low heat briefly.

Arrange reserved squid and chorizo on top, cover with a lid, and rest 5 minutes off the heat.

Scatter with fresh chopped parsley and lemon wedges. Bring the pan to the table and mix before serving.