In a large paella pan or skillet, heat the olive oil over medium heat.

Add the chicken thighs and cook until browned, about 5-7 minutes. Remove and set aside.

In the same pan, add the Bomba rice and stir for 2 minutes to toast the rice.

Pour in the chicken broth, add the saffron, and smoked paprika. Stir to combine.

Bring to a simmer and cook uncovered for about 10 minutes.

After 10 minutes, add the chicken, shrimp, mussels, green peas, and red bell pepper on top of the rice.

Cover the pan with a lid or aluminum foil and cook for another 15-20 minutes until the seafood is cooked through and the rice is tender.

Avoid stirring once you add the toppings to allow a crust to form on the bottom of the rice.

Once cooked, remove the paella from heat and let it rest for 5 minutes.

Garnish with chopped parsley and lemon wedges before serving.