Thanks to the Crazy Bull! Its all in the Sofrito

Who doesn't love Spanish Paella! Thanks to Miguel  Maestre this is a winner in our house and its  a no fail recipe every single time!! Don't get me wrong, there are a hell of a lot of Ingredients, but once you set yourself up with most of these spices, you won't need to buy them for quite some time again. I make a massive batch of this and freeze into portions for the freezer, Its great having the Sofrito on hand, and a fab mid week meal. Tweaked just slightly than the original,  I added a few more Ingredients and have taken a few out of his, but I think Ive nailed it!! haha Recipe below- 2 Tablespoons olive oil 200g Calasparra rice or Aborio 1 litre fish or chicken stock 400g chicken breast 1 chorizo, sliced mussels, optional 1/2 cup frozen peas 1 lemon, quartered to serve 1 lime, quartered to serve Sofrito: 50mls olive oil 2 teaspoons red wine vinegar 2 large tomatoes, coarsely chopped 2 garlic cloves, coarsely copped 3 spring onions, coarsely chopped 1 jar of Piqullio peppers 1 teaspoon thyme 1/4 bunch mint, leaves picked 1/2 bunch coriander, leaves picked 1/2 bunch flat leaf parsley 1/2 teaspoon sweet paprika 1/2 teaspoon hot paprika 1/2 tsp smoked paprika 1. For the Sofrito, I use a large jug and my hand  held stick blender and blitz oil, vinegar, tomatoes, garlic,shallots, and peppers until smooth.  Add the herbs and spices and season with salt to taste. 2. For the paella, place pan on high heat, splash with  olive oil and cook rice for 1 minute until changes  in colour. 3. Add 1/4- 1/2 cup of the sofrito paste and cook over  high heat for a minute mixing with the rice evenly.  Add the stock and bring to the boil, add mussels.  Cook for 25 minutes over high heat until stock  evaporates, unlike risottos, don't stir this dish  as this is when the crunchy sofrito base should  form on the bottom of the pan. 4. In a small frypan cook off the chorizo,  then add the chicken in the chorizo oils. 5. Remove the paella from heat and stir  through the peas and cook with the  residual heat in the pan, top with  chorizo and chicken. 6. Scatter with fresh parsley and  serve with lemon and lime wedges.