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!
Easy to make, delicious to eat. The smoky chorizo and the variety of seafood really made this paella stand out. Definitely recommend this recipe for a special occasion!
The paella was good, but I found the rice a little bit dry. Maybe I overcooked it. The flavors were great though, especially the chorizo. I might try it again, adjusting the cooking time.
Great recipe! I liked how customizable it is. I swapped out the shrimp for mussels, and it was delicious. The rice was well-cooked. Will definitely make it again. Thanks!
This paella recipe is a delight! The combination of flavors is so delicious. The chorizo really shines! My only suggestion would be to provide some suggested cooking times. But overall, very happy.
Outstanding! A perfect balance of flavors and textures. The saffron rice was the star of the show. Highly recommended!
