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In a small microwave-safe bowl, combine 1 cup of the chicken broth and the saffron and microwave on full power for 2 minutes, or until the broth is hot to the touch. Or, combine in a small saucepan over medium heat, bring just to a boil, and remove from the heat. Let the saffron steep while you brown the chicken.

In a small bowl, toss together the salt, black pepper, and paprika. Pat the chicken thighs dry with paper towels and season liberally on all sides with the salt mixture. Place a 15- or 16-inch paella pan over 2 burners, turn the heat to medium, and add 1/4 cup of the olive oil. Heat the oil until it shimmers, and then add the garlic head, cut side down, to one side of the pan. Add the chicken thighs, skin side down, to the pan and cook, turning once, for about 8 minutes on each side, or until golden brown. Transfer to a plate and set aside. Add the green beans to the pan and cook, stirring, for about 2 minutes, or until their skin begins to pucker a little. Remove and reserve. (At this point, if your chorizo isn't cooked, you can cook it in the pan, then cool and slice it.) Leave the garlic in the pan.

Add the sofrito to the pan and cook over medium heat, stirring, for 1 minute. Add the rice, toss to coat with the sofrito and oil, and cook for 1 minute longer, or until the rice smells nutty. Pour in the saffron and its chicken broth and 3 additional cups of the broth and stir to mix. Bring the broth to a simmer, and place the garlic head, cut side up, in the center of the pan. Add the browned chicken thighs, skin side up, and any accumulated juices, tucking the thighs into the rice in an evenly spaced circle around the outside edge of the pan. Distribute the sausage slices evenly throughout the pan, tucking them into the rice. Simmer, rotating the pan occasionally so the rice cooks evenly, for 8 to 10 minutes, or until all the liquid has been absorbed. The dish can be prepared up to this point 1 day in advance, cooled, covered, and refrigerated. Bring to room temperature before continuing.

Preheat the oven to 375°F. Pour the remaining 2 1/2 cups chicken broth evenly over the rice and stir, breaking up the rice into individual grains and being careful not to disturb the chicken too much. Stir in the peas. Tuck the shrimp into the rice, arranging some of them attractively in an outer circle next to the chicken and the rest of them in an inner circle near the garlic in the center of the pan. Arrange the green beans by making an X with 2 beans in the center of the pan, and then making an inner and outer circle of Xs around the circumference of the pan. Lay the red pepper strips on top of the rice in an evenly spaced sunburst pattern emanating from the garlic head in the center. Brush the shrimp, beans, chicken, and red pepper strips with the remaining 2 tablespoons olive oil and grind some pepper over the entire pan.

Place in the oven and bake for 25 to 35 minutes, or until the shrimp are cooked through and all of the liquid has been absorbed. Remove from the oven and sprinkle with the parsley. At this point, the paella is ready to serve. But if you want the authentic socarrat, or "crust," on the bottom of the rice, place the pan over medium-high heat on the stove top and toast for a few minutes, or until the bottom is golden. Be careful that it doesn't scorch!

Place the pan on a trivet in the center of the table and let everyone help themselves. Pass the lemon wedges at the table, or arrange them around the rim of the pan.