In a large paella pan or wide skillet, heat olive oil over medium heat. Add chicken and chorizo; cook until browned.
Add onion, bell peppers, and garlic; cook until softened, about 5 minutes.
Stir in rice, saffron, smoked paprika, and tomato paste. Cook for 1 minute, stirring constantly.
Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
Arrange shrimp, mussels, and clams over the rice. Cover and cook until seafood is cooked through, about 10 minutes.
Garnish with peas and parsley. Let stand for 5 minutes before serving.
Serve hot and enjoy the authentic flavors of Spanish Paella.
Outstanding! This paella recipe is fantastic. The flavors are incredibly rich and complex. It's a crowd-pleaser and a true taste of Spain.
The paella was good, but not outstanding. I found the rice a little undercooked. I will try adjusting the cooking time next time.
Very tasty and authentic-tasting paella. The saffron rice was perfectly cooked, and the seafood was fresh and flavorful. A delightful meal!
I found this recipe a bit disappointing. The rice was mushy, and the flavors didn't quite come together. I might have done something wrong.
It was a decent paella. The chicken was a bit dry, but the overall flavor was good. I might try marinating the chicken before cooking it next time.
