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Heat a very large non-stick skillet or paella pan over medium-high heat. Add the 2 teaspoons of extra virgin olive oil, garlic, red pepper flakes, and rice. Sauté for about 3 minutes, until the rice grains are lightly toasted.
Stir in the saffron, thyme, bay leaf, and chicken broth. Bring the mixture to a boil, then cover the pan and reduce the heat to a simmer. Leave the pan covered and do not stir the rice; this helps create the desired crispy bottom layer.
Meanwhile, heat another non-stick skillet over medium-high heat. Add the chorizo sausage, crumbling it as it cooks. Once the sausage is cooked through, add the bell pepper and onion. Sauté until the onion is tender, then remove the skillet from the heat and set the mixture aside.
When the rice is nearly done, after about 15 minutes, gently press the fish and shrimp into the rice. Add the mussels and peas, then sprinkle with lemon zest.
Cover the pan again and continue to simmer until the rice is fully cooked and all the mussels have opened. Discard any mussels that remain closed.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
