Combine all ingredients for the sofrito in food processor and blend until smooth puree.
Set a large paella pan for five people on the stove on high heat, splash with olive oil and cook the rice for five minutes until it changes colour.
Add the sofrito paste, two large tablespoons per person, and cook for a minute mixing the rice evenly.
Add mussels and stock and cook for 25 minutes until the stock evaporates.
Throw in peas and let them cook with the residue heat from the pan
Rest for five minutes with a tea towel over the pan and then serve warm, not steaming hot.
Serve with two lemons and two limes squeezed over the top and make sure you season to taste.