Spanish Paella Recipe (with Step-by-Step Video)

Ingredients

• 5 tablespoons extra-virgin olive oil
• 12 oz smoked chorizo, (sliced ½-in (13-mm) thick on the bias (see note))
• 1 medium yellow onion, (finely chopped)
• 1 small red bell pepper, (finely diced)
• 3 large cloves garlic, (finely chopped)
• 1 tablespoon tomato paste
• 1½ cups Bomba rice or other Spanish paella rice ((see note))
• 3½ cups chicken broth
• 1 cup bottled clam juice
• Generous pinch (about ⅛ teaspoon) saffron threads, (crumbled (see note))
• 1 bay leaf
• Salt
• Freshly ground black pepper
• ½ cup frozen peas, (thawed)
• 1 tablespoon chopped fresh thyme
• 1 lb large shrimp (31 to 35/lb), peeled and deveined, thawed if frozen
• ⅓ cup white wine
• 1 pound mussels, (scrubbed and debearded (see note))