Arroz con Todo en Paella

Start by rendering the Spanish chorizo over medium-high heat. Then, add olives, onions, bell peppers, and mushrooms, continuously stirring until tender and lightly caramelized. Add sofrito, panca chili paste, and tomato puree. Stir to combine and cook for an additional 3-4 minutes before deglazing with white wine. Cook until all the wine has cooked off. Add Bomba or Calasparra rice and stir to combine. Add stock and bring to a simmer. Layer in the proteins, starting with the cooked chicken thighs, then shrimp, scallops, and mussels. Finish the paella with peas and shredded carrots. Cover with aluminum foil and cook undisturbed for 18-20 minutes. Once the rice has fully absorbed the liquid and the proteins are cooked through, uncover, mix, and serve.