This spanish dish is wonderful for delicious flavors, definite wow factor, and great for family style eating. And it's very easy to make.
 
Enjoy, enjoy, enjoy.
 
serves 6 or more
    
4T olive oil
1 C onion, chopped
3 cloves garlic, minced
3/4 C red bell pepper, chopped
5 ounces chorizo sausage, cut into pieces
12 ounce uncooked Arborio rice
5 cups chicken broth
1/2 C white wine
2 sprigs fresh thyme
1 good pinch saffron, crumbled
1 tsp paprika
salt to taste
ground black pepper to taste
2 tomatoes, seeded and chopped
1/2 C fresh green peas
12 large shrimp, peeled and deveined
1 lbs fresh mussels, cleaned and debearded
1/4 C chopped Italian flat leaf parsley
8 slices lemon, for garnish
    
Heat olive oil in paella pan over medium heat. Add in onion, garlic and peppers. Cook and stir until onions are tender, about 4 minutes. Add chorizo sausage, and rice; cook for 2 to 3 minutes.
Stir in 1/2 the stock, wine, thyme leaves, saffron and paprika. Season with salt and pepper. Bring to the boil, and then simmer for 15 minutes; stir occasionally.
Taste the rice for tenderness. If the rice is uncooked, stir in 1-3 cups more liquid. Add tomatoes, and peas. Continue cooking, stirring occasionally until rice is cooked.
Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes, steaming the seafood.
Remove the foil, garnish with parsley.
Serve in paella pan, garnished with lemon.