Prepare the base: In a large paella pan or wide, shallow skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper (if using), and sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute, until fragrant.

1. Add the spices and rice: Stir in the saffron (or turmeric), smoked paprika, and cumin (if using). Cook for 1-2 minutes to allow the spices to bloom. Add the rice and stir to coat the rice with the spice mixture, letting it lightly toast for about 2 minutes.
2. Add the liquids and tomatoes: Pour in the stock and white wine (if using), and stir to combine. Add the diced tomatoes (or fresh tomatoes), then bring the mixture to a simmer. Do not stir the rice once the stock has been added, as the goal is to let the rice cook and absorb the liquid undisturbed.
3. Cook the rice: Let the mixture simmer for about 15-20 minutes, or until the rice is halfway cooked and the liquid has been absorbed. If the rice is drying out before it’s fully cooked, you can add a bit more stock or water as needed.
4. Add the proteins and seafood: Once the rice is halfway cooked, arrange the shrimp, mussels, clams, squid, chicken, and chorizo (if using) on top of the rice. Push them slightly into the rice so they can cook and flavor the dish. Cover the pan with a lid or aluminum foil and cook for another 10-15 minutes, or until the seafood is cooked through, the mussels or clams have opened, and the chicken is fully cooked.
5. Let the paella rest: Once everything is cooked, remove the pan from the heat and let the paella rest for about 5 minutes. This allows the flavors to settle and the rice to firm up a bit.
6. Garnish and serve: Garnish the paella with freshly chopped parsley and lemon wedges. You can also add roasted red peppers, peas, or olives if you prefer. Serve the paella hot, ensuring each serving includes a good portion of seafood, meat, and rice.