Let's get that herb blend ready. All you gotta do is combine the first 4 ingredients in a bowl. Boom. Set it aside.

Now for the paella proper. Combine water, saffron, and broth in a big saucepan. Bring it to a simmer (NOT a boil). Keep the pan warm on low heat. Peel and devein the shrimp, but leave the tails intact; set aside.

Let's put it all together. Heat 1 tablespoon of oil in a large paella pan (or large skillet if you don't have one) on medium-high heat. Add the chicken and saute it for 2 minutes on each side, then take it out of the pan (gonna be doing a lot of this). Add sausage and prosciutto, saute for 2 minutes, and remove it from the pan. Add shrimp, saute for 2 minutes, and remove it from the pan. Turn the heat down to medium-low. Add the onion and bell pepper and saute those guys for 15 minutes, stirring occasionally. Add the tomatoes, paprika, and 3 garlic cloves, and cook for 5 minutes. Add the rice and cook for 1 minute, stirring constantly. Stir in the herb blend from step one, the broth mixture, chicken, sausage mixture, and peas. Bring the whole thing to a low boil and cook for 10 minutes, stirring frequently. Add the mussels to pan and nestle them into the rice mixture. Cook for 5 minutes or until shells open. You can ditch any shells that don't open. Arrange the shrimp, heads down, in the rice mixture, and cook for 5 minutes or whenever the shrimp are done. Sprinkle with 1/4 cup lemon juice. Take the pan off the heat, cover it with a towel, and let it stand for 10 minutes. Serve with lemon wedges, if desired.