Using a universal pan, brown the chicken thighs in olive oil. Add onions and garlic, season with salt and pepper, and brown everything. Then add rice, saffron, and piri-piri. Brown with the rest, add water with vegetable broth, and cook for 10 minutes over medium heat. Distribute the mussels over the rice, add white wine, and cook the paella with the lid closed for 5 minutes on the gas or charcoal barbecue grill. Finally, add the diced tomatoes and bell peppers, prawns, and monkfish, and cook over low heat.