Heat olive oil in a paella pan or large skillet over medium heat. Add chicken and chorizo and cook until browned, about 5-7 minutes. Remove from pan and set aside.
Add onion, bell pepper, and garlic to the pan and cook until softened, about 5 minutes. Stir in tomato paste and cook for another minute.
Add rice and saffron threads to the pan and stir to coat. Cook for 1-2 minutes until the rice is slightly toasted.
Pour in the chicken broth and bring to a simmer. Season with salt and pepper.
Arrange the chicken and chorizo over the rice. Add shrimp, mussels, and clams to the pan, nestling them into the rice.
Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the seafood is cooked through. Do not stir the paella during this time to allow the socarrat to form.
Remove from heat and let rest for 10 minutes before serving. Garnish with fresh parsley and lemon wedges.
It was good, but not amazing. The rice was a little too mushy, even though I followed the broth instructions. Perhaps I needed to adjust the cooking time. The seafood was tasty though.
Excellent recipe! I appreciated the flexibility to substitute seafood based on preferences. I added some extra shrimp and mussels, and it was a hit. The recipe is well written.
A very good paella recipe. The instructions were clear, and the dish turned out beautifully. I used a large skillet instead of a paella pan, and it worked fine. I'll definitely make this again.
Best paella I've ever made! The tip about using saffron threads was key to the authentic taste. I substituted the chicken for rabbit, and it was a great success. Thank you for sharing this recipe!
This recipe provided a really delicious result. The advice about adjusting broth based on the rice's doneness was helpful. I will certainly make it again, perhaps with some variations.
