In a large paella pan or skillet, heat olive oil over medium heat. Add chicken and chorizo and cook until browned.
Add onion, bell pepper, and garlic to the pan and cook until softened, about 5 minutes.
Stir in tomato paste, smoked paprika, saffron threads, and rice. Cook for 2 minutes, stirring constantly.
Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
Add shrimp, mussels, and clams to the paella. Cover and cook until the seafood is cooked through and the shells have opened, about 5-7 minutes. Discard any unopened shells.
Garnish with parsley and lemon wedges. Serve immediately.
Let it rest for 5-10 minutes before serving. This allows the flavors to meld and the rice to absorb any remaining liquid.
This paella transported me straight to Spain! The flavors were authentic and the presentation was beautiful. My guests were so impressed.
I found the recipe a bit difficult to follow, especially with the rice. Some parts were burned. Disappointed with the outcome.
It was good, but I found the rice a little bit mushy. The flavor was excellent, especially the seafood. Maybe I overcooked it. I'll try it again.
The paella was okay. The flavor was good, but I found it a bit time-consuming to make. The seafood was a bit bland.
Best paella I've ever made! The saffron flavor was incredible, and the seafood was cooked perfectly. A true masterpiece!
