In a large paella pan or wide skillet, heat olive oil over medium heat. Add the chicken and chorizo and cook until browned on all sides. Remove from the pan and set aside.
Add the onion, bell pepper, and garlic to the pan and cook until softened, about 5 minutes. Stir in the tomato paste and cook for another minute.
Add the rice to the pan and stir to coat with the vegetable mixture. Cook for 2-3 minutes, stirring constantly.
Pour in the chicken broth and add the saffron threads, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
Arrange the cooked chicken and chorizo on top of the rice. Add the shrimp, mussels, and clams, pushing them slightly into the rice. Cover and cook for another 15-20 minutes, or until the seafood is cooked through and the rice is tender.
Remove from heat and let the paella rest for 10 minutes before serving. Garnish with fresh parsley and lemon wedges.
Serve hot and enjoy!
I enjoyed the flavors. The chorizo was delicious and complemented the seafood well. The rice was mostly cooked, but I might change the rice-to-liquid ratio the next time.
Absolutely amazing paella! The saffron rice was perfectly cooked, and the combination of chicken and seafood was a delight. My guests raved about it. Will definitely make this again!
Great recipe for a special occasion! I added some extra vegetables like bell peppers and it was fantastic. Easy to customize to your preference.
This recipe is fantastic! The chorizo added a wonderful smoky flavor, and the seafood was tender. I added a bit more spice, but overall, a wonderful meal. Highly recommend.
Best paella I've ever made! The flavors were incredible, the rice was perfect, and the seafood was cooked to perfection. This recipe is a keeper.
