1Heat olive oil in the paella pan over medium heat.
2Add onion, garlic and pepper and cook and stir for a few minutes.
3Add chorizo, diced chicken, and rice.
4Cooking for 2 up to 3 minutes.
5Do 3 1 / 2 cups broth, wine, thyme and saffron or turmeric.
6Season with salt and pepper.
7Bring to a boil and let 15 simmer, beets by a toe.
8Taste the rice, and check to see if it is cooked. When the rice is cooked, stir it 1 / 2 head more.
9Continue cooking, stirring occasionally.
10Cook until the rice is ready.
11Add the tomatoes and peas there.
12Cooking for 2 minutes.
13Arrange the prawns and mussels on top.
14Cover with foil and leave for 3 up to 5 simmer.
15Remove the foil and sprinkle the parsley over the food.
16Serve in the paella pan, garnished with lemon wedges.