Heat olive oil in a wide 38cm paella pan over medium heat.
Season chicken with salt and pepper and fry for five minutes until coloured.
Add sliced chorizo and cook for 30 seconds.
Remove chicken and chorizo with a slotted spoon and set aside.
Fry onions for five minutes until softened and lightly browned.
Add peppers and green beans and cook for two minutes.
Stir in garlic, paprika, saffron, bay leaf, and rice until the rice is glistening.
Return chicken and chorizo to the pan and pour in hot stock.
Simmer for 12 minutes while stirring occasionally.
Tuck mussels into the rice and simmer for three minutes until opened.
Add squid and prawns and cook for five minutes without stirring.
Discard unopened mussels and serve hot with lemon wedges.