Traditional Spanish Paella

Nutritious, bright and without pretensions, paella has occupied an honorable and practical place in Spanish homes for centuries. To complete this dish, choose a good Spanish red wine from the Rioja region, a crispy baguette, and a light salad.
To make the herb mixture, combine the first 4 ingredients and set aside.To make the paella, combine the water, saffron, and broth in a large saucepan. Bring to a boil (do not bring to a boil). Keep warm over low heat. Peel and divide the shrimp, leaving the tails intact; set aside.Heat 1 tablespoon of oil in a large paella pan over medium-high heat. Add the chicken; saute for 2 minutes on each side. Remove it from the mold. Add the sausage and prosciutto; simmer for 2 minutes. Remove it from the mold. Add the shrimp and simmer for 2 minutes. Remove it from the mold. Reduce heat to medium-low. Add the onion and bell pepper; simmer for 15 minutes, stirring occasionally. Add tomatoes, paprika and 3 cloves of garlic; cook for 5 minutes. Add the rice; cook for 1 minute, stirring constantly. Add the herb mixture, stock mixture, chicken, sausage mixture, and peas. Bring to a gentle simmer; cook for 10 minutes, stirring frequently. Place the mussels in the pan and roll them in the rice mixture. Cook for 5 minutes or until the shells are uncovered; discard the unopened shells. Add the shrimp heads side down to the rice mixture and cook for 5 minutes or until the shrimp is tender. Drizzle with 1/4 cup lemon juice. Remove from heat, cover with a towel and let stand for 10 minutes. Serve with lemon wedges if desired.