Paella

1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Toss shrimp, 1⁄4 teaspoon salt, 1⁄4 teaspoon pepper, 1 tablespoon oil, and 1 teaspoon garlic in medium bowl. Cover and refrigerate until needed. Season chicken thighs with salt and pepper and set aside.
2. Heat 2 teaspoons oil in Dutch oven over medium-high heat until shimmering. Add bell pepper and cook, stirring occasionally, until skin begins to blister and turn spotty black, 3 to 4 minutes. Transfer bell pepper to small plate and set aside.
3. Heat 1 teaspoon oil in now-empty pot until shimmering. Add chicken pieces in single layer and cook, without moving, until browned, about 3 minutes. Turn pieces and cook until browned on second side, about 3 minutes. Transfer chicken to medium bowl. Reduce heat to medium and add chorizo to pot. Cook, stirring frequently, until deeply browned and fat begins to render, 4 to 5 minutes. Transfer chorizo to bowl with chicken and set aside.
4. Add enough oil to fat in pot to equal 2 tablespoons and heat over medium heat until shimmering. Add onion and cook, stirring frequently, until softened, about 3 minutes. Stir in remaining garlic and cook until fragrant, about 1 minute. Stir in tomatoes and cook until mixture begins to darken and thicken slightly, about 3 minutes. Stir in rice and cook until grains are well coated with tomato mixture, 1 to 2 minutes. Stir in chicken broth, wine, saffron, bay leaf, and 1⁄2 teaspoon salt. Return chicken and chorizo to pot, increase heat to medium-high and bring to boil, stirring occasionally. Cover pot, transfer to oven, and cook until rice absorbs almost all liquid, about 15 minutes. Remove pot from oven. Uncover pot, scatter shrimp over rice, insert mussels, hinged side down, into rice (so they stand upright), arrange bell pepper strips in pinwheel pattern, and scatter peas over top. Cover, return to oven, and cook until shrimp are opaque and mussels have opened, 10 to 12 minutes.
5. FOR SOCARRAT: If socarrat is desired, set pot, uncovered, over medium-high heat for about 5 minutes, rotating pot 180 degrees after about 2 minutes for even browning.
6. Let paella stand, covered, for 5 minutes. Discard any mussels that have not opened and bay leaf, if it can be easily removed. Sprinkle with parsley and serve, passing lemon wedges separately.

PAELLA IN A PAELLA PAN
A paella pan makes for an attractive and impressive presentation. Use one that is 14 to 15 inches in diameter; the ingredients will not fit in a smaller pan.
Increase chicken broth to 3-1⁄4 cups and wine to 1⁄2 cup. Before placing pan in oven, cover it tightly with aluminum foil. For socarrat, cook paella, uncovered, over medium-high heat for about 3 minutes, rotating pan 180 degrees after about 1-1⁄2 minutes for even browning.