To cook everything to perfection, it’s best to not only stagger the addition of ingredients but also pay attention to how to place them in the pan.
Brown chicken thighs directly on the grate and then arrange the thighs around the pan’s cooler perimeter to keep them from overcooking. Sauté chopped onion, roasted red peppers, and tomato paste, add the rice to coat with oil, and then pour a hot broth mixture into the pan.
Arrange the shrimp and clams in the middle of the simmering rice, partially submerging them so they won’t overcook, and scatter small pieces of chorizo on top. Quick-cooking green peas are the final addition, at which point let the paella cook until the rice grains are perfectly plump and the crust sizzles invitingly.