Heat 30ml of oil in a 36cm paella pan and fry seasoned chicken for five minutes.
Add chorizo, cook for one minute, then transfer meats to a bowl.
Sauté onions for five minutes until golden, then add pepper and beans for two minutes.
Stir in garlic and smoked paprika and cook for one minute.
Add saffron, bay leaf, and rice, stirring for one minute to coat.
Return meat and juices to the pan, add stock, and simmer for 12 minutes.
Tuck mussels into the rice and simmer for five minutes until they open.
Scatter prawns over the top and cook for 8 minutes without stirring until liquid is absorbed.
Garnish with parsley and serve with lemon wedges.