Heat the broth and add the saffron.
Peel the shrimp, leaving the tails on.
Wash the mussels very well.
Chop the chorizo into pieces.
Put the oil in a medium paella pan, add the chopped onion, and sauté for 4 minutes, add the garlic, wait 3 minutes, and add the tomato, bell pepper, and continue cooking for 3 minutes.
Add the rice and stir. Increase the heat and add the broth, the bell peppers, and spread the rice and chorizo well, place the shrimp and the mussels arranging them nicely and pressing them a bit to ensure they are well soaked in the broth, check the seasoning and add salt if necessary.
Cover the paella pan with aluminum foil.
Lower the heat and let it cook for about 20 minutes.
Check frequently from various sides to see that it is cooking evenly and the liquid is absorbed.
Remove from heat and let the paella rest, well covered, for 10 minutes.
Place the paella pan on the table, uncover it, and serve it with lemons.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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