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.
It was good, but not quite as authentic as I was hoping for. The rice was a little mushy, and I struggled to get a good socarrat. The flavors were there, though, and the seafood was fresh. Might need to adjust the cooking time next time.
Very tasty paella. I followed the recipe closely, and it turned out well. The lemon juice at the end really brightened the flavors. I would recommend this recipe.
A decent paella. I thought the rice was a bit bland, so I added more saffron. The seafood was good, but the chorizo wasn't of the highest quality. It’s a good starting point for trying paella.
