Bloom the saffron: Warm the chicken broth and add the saffron threads. Let it steep.

Brown the chicken: Heat olive oil in a large cast iron pan over medium heat on the fire. Add the chicken and let it get deeply golden before moving it. Remove and set aside.

Soften the vegetables: In the same pan, cook the onion, garlic, and bell peppers until soft and slightly jammy. Season with salt and pepper.

Toast the rice: Add the jasmine rice and smoked paprika. Stir so every grain gets coated. Let it toast for a minute.

Add broth, stop stirring: Pour in the saffron broth and nestle the chicken back in. From here on out, no stirring.

Simmer: Let it cook gently for about 15 minutes. The liquid will reduce and absorb.

Add the seafood: Scatter shrimp and mussels over the top. Cover loosely and cook another 10–15 minutes, until shrimp are pink and mussels have opened.

Let it rest: Remove from heat and leave it alone for 5 minutes.

Finish: Top with parsley, green onions, and a generous squeeze of lemon. Serve straight from the pan.