Chop 1 medium onion, 2 cloves of garlic, and 1 red and 1 green bell pepper finely. Dice 2 ripe tomatoes. Clean 500g of seafood and cut 250g of chicken into bite-sized pieces.

In a large paella pan over medium heat, add 2 tablespoons of olive oil. Sauté chopped onions, garlic, and bell peppers for 5 minutes until softened. Add diced tomatoes and cook for another 5 minutes.

Add chicken pieces to the pan with the sofrito and sear for 7-8 minutes until golden brown.

Once chicken is seared, reduce heat slightly and add 500g of seafood. Stir gently for 2-3 minutes until seafood begins to turn opaque.

Sprinkle 400g of short-grain rice evenly across the pan and stir gently to coat with the sofrito.

Pour 1 liter well-heated broth over the rice. Bring to a rapid boil for 2 minutes, then lower heat to medium-low and simmer uncovered for about 20 minutes.

Sprinkle peas over the top and cover with a kitchen towel or lid. Let it steam for 5 minutes.

Remove from heat and let the paella rest, covered, for 5-10 minutes before serving.

Fluff the rice with a fork, add a squeeze of fresh lemon juice, and garnish with chopped parsley or chives before serving.