Heat olive oil in a large paella pan or skillet over medium heat. Add chicken and chorizo and cook until browned on all sides. 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 to the pan and stir to coat with the vegetables and oil. Cook for 2 minutes, stirring constantly.
Pour in chicken broth and stir in saffron threads, smoked paprika, salt, and pepper. Bring to a simmer.
Arrange chicken and chorizo over the rice. Add shrimp, mussels, and clams to the pan, nestling them into the rice. Do not stir after this point.
Reduce heat to low, cover, and cook for 20-25 minutes, or until the rice is cooked through and the seafood is open. Discard any mussels or clams that do not open.
Remove from heat and let rest for 5-10 minutes before serving. Garnish with parsley and lemon wedges.
Excellent! This paella recipe is spot on. The flavors are authentic, and the presentation is beautiful. It's become a new family favorite.
Great recipe! The chorizo and chicken were cooked to perfection. I added some extra vegetables like bell peppers, and it worked really well. The instructions could be a bit more detailed, but overall a fantastic paella.
This is the best paella recipe I've ever tried! The combination of ingredients is perfect, and the socarrat is divine. The instructions were clear and the result was stunning. I will recommend this recipe to everyone I know!
It was a good paella but the flavors didn't quite pop as much as I hoped. I will try it again with better quality seafood next time. The cooking time was right on target.
This paella is a showstopper! It's the perfect dish for a special occasion. The combination of chicken, chorizo, and seafood is divine. The socarrat was amazing.
