Step 1: Cut the chorizo into approximately 1 cm cubes. Season the chicken thighs with salt and pepper, drizzle lightly with oil, and mix well. Then, in the preheated combi steamer at 220°C, in hot air mode, sear on a baking tray/container with the steam vent open for about 10 min until golden brown. Add the chorizo cubes and fry for another 5 min. Step 2: In the meantime, cut the bell peppers and onions into approximately 1 cm cubes. Finely chop the garlic. Trim the sugar snap peas. Quarter the tomatoes, remove the seeds, and cut into large cubes. Debone the fish fillet and cut it into approximately 2 cm cubes. For the prawns, use scissors to cut open the back and remove the gut. Clean the mussels. In a frying container (min. 60 mm), generously distribute olive oil. Sauté the onions, bell peppers, and garlic at 220°C in hot air mode, with the steam vent open for about 5 min. Step 3: Sprinkle the vegetables with paprika powder and mix well. Evenly distribute the chicken thighs, chorizo, tomato, sugar snap peas, and fish fillet in the container. Evenly sprinkle the rice on top. Dissolve the saffron in hot stock and carefully pour it into the container. Halve the rosemary sprig and place it in the container. Cook in combi steam mode at 130°C, 80% humidity, 70% fan speed for approximately 25 min, until almost all the liquid is absorbed. Evenly distribute the prawns and mussels on the paella and cook for another 5-8 min. The paella is served with a lemon wedge. Note: There are countless variations of paella, e.g., with snails and rabbit. Anything goes that you like.