preheat oven to 400. put water on medium in saucepan. add bouillon and shrimp shells

chop chicken into small pieces, season with salt & pepper. cut chorizo into 1/2 inch pieces

in the paella pan, brown the chicken & chorizo in 2 tbsp olive oil. remove

add onoin, bell pepper, tomato, & garlic to the pan. cook 5 minutes at med-high heat, stirring

add the rice,parsley, paprika, saffron, and the rest of the oil to the pan.

coat the rice with olive oil and cook for 5 minutes, stirring constantly.

strain the broth from rhe saucepan and pour most of it into the paella pan, reserving about 2 cups. bring paella to a boil.

let simmer for about 20 minutes, stirring until rice is mostly cooked. add more broth as necessary. rice should have some liquid remaining. add salt & pepper to taste.

bury the chicken, chorizo, shrimp, and mussels in the rice

scatter the piquillo peppers on top.

place uncovered in oven for 20 to 30 minutes

cook until rice is done to your taste. serve with lemon slices.