In a large paella pan or wide skillet, heat olive oil over medium heat. Add chorizo and cook until browned, about 5 minutes. Remove chorizo and set aside.
Add chopped onion and bell pepper to the pan and cook until softened, about 8 minutes. Stir in minced garlic and cook for another minute until fragrant.
Add the paella rice to the pan and stir to coat with the oil and vegetables. Cook for 2-3 minutes, stirring constantly.
Pour in the hot chicken broth and stir in saffron threads and smoked paprika. Bring to a simmer, then reduce heat to low and cook, uncovered, for 20 minutes, or until the rice has absorbed most of the liquid. Do not stir the paella during this time.
Arrange shrimp and mussels over the rice. Nestle the cooked chorizo into the paella. Cover the pan and cook for another 10-15 minutes, or until the seafood is cooked through and the mussels have opened (discard any mussels that do not open).
Remove from heat and let the paella rest for 5-10 minutes before serving. This allows the flavors to meld and the rice to finish cooking.
Garnish with fresh parsley and serve with lemon wedges. Enjoy!
The paella was flavorful and a great dish for a weekend dinner party. I added some additional shellfish. The presentation was also beautiful. A crowd-pleaser!
The flavors were good, but I think the recipe needs a little more guidance on the cooking times for the different ingredients. I found it hard to get everything cooked perfectly at the same time.
Very good recipe. The saffron really shines through. My only suggestion would be to perhaps provide some specifics on how long to cook the rice because I think I overcooked mine slightly the first time.
It was okay. I feel like the cooking time could be more explicit. The rice ended up a little bit overcooked for me. The flavor was there, but I need to adjust something.
