Seafood and Chorizo Paella

Heat olive oil in a large paella pan or wide skillet over medium heat. Add chorizo and cook until browned, about 5 minutes. Remove chorizo and set aside.

Add onion and red bell pepper to the pan and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.

Stir in smoked paprika and saffron threads. Add rice and cook, stirring constantly, for 2 minutes.

Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is almost cooked through.

Arrange mussels, clams, and shrimp over the rice. Cover and cook for 5-7 minutes, or until seafood is cooked and shells have opened. Discard any unopened shells.

Stir in frozen peas and cooked chorizo. Cook for 2 minutes more.

Remove from heat and let stand for 5 minutes before serving. Garnish with lemon wedges and fresh parsley.