Make a sofrito with olive oil, onion, garlic, red pepper, and tomato; salt and pepper to taste. Mix with short grain (very important) rice and add chicken broth (2-3 times volume of rice) that has been infused with smoked pimenton (spanish paprika) and saffron. Add proteins (chorizo, chicken, and mussels) and vegetables (green beans) and cook until liquid is gone. Times are totally variable depending on your pan, heat source, ingredient volumes, etc, but as a rough guide figure 20-25 minutes. Make sure you cover with a towel (left out of video) this lets it rest and absorb all the flavors and remaining moisture. Garnish with lemon wedges and Italian parsley. - Socarrat