In a large skillet or wok, brown the chicken in oil over high heat for 5 minutes, then set aside.
Add the chorizo, squid, chopped bell pepper, chopped onions, diced tomatoes, peas, paella spice mix, and uncooked rice to the oiled pan. Mix everything together and cook for 5 minutes.
Prepare the chicken broth by crumbling the cubes into a liter of boiling water.
Place the chicken pieces, mussels, and shrimp in the skillet, then add the broth. Cover with aluminum foil or a lid and cook over low heat for 35 minutes.
