Preheat the oven at 190C/375F. 

Cut the chicken thighs into small pieces (about 1 inch each), season with salt and pepper, and dust with flour. Mix until all pieces are covered in flour. 

In a frying pan, heat up 2 tablespoons of olive oil, and cook the chicken for 5 minutes until slightly golden. Remove the chicken from the pan and transfer to a baking tray lined with baking paper. Place into the heated oven and cook for 20-25 minutes until crispy.

Meanwhile, add the seafood mix to the frying pan in which you cooked the chicken and cook for 8-10 minutes (or 12-15 if frozen). You can season with salt as it cooks. When there’s no more liquid left, remove from heat.

Cut the chorizo into 1 cm cubes and add them to the main pan/casserole you’re making the paella in. Fry it for 1-2 minutes until crispy. Add the chopped onion and sliced peppers, and cook for 10 minutes until soft. 

Prepare the chicken stock and infuse it with saffron (make sure it’s really hot when adding the saffron).

Add the smoked paprika to the chorizo mixture and cook for 30 seconds. Add the rice and the stock, and cook for 20 minutes, stirring occasionally. 

Add the seafood mix and peas to the pan and continue to cook for a further 10 minutes with a lid on until the liquid is mostly gone and the rice gets sticky to the bottom of the pan. Season with salt and freshly ground black pepper if needed. 

Stir in the cooked chicken pieces and serve hot with lemon wedges for squeezing. You can also garnish the paella with parsley (optional).