Steps
1. In a pan, heat 1 tablespoon of olive oil over medium heat.
2. Sauté the diced onion, bell peppers, and garlic until softened.
3. Add the diced chorizo and cook until it starts to brown.
4. Stir in the Arborio rice, paprika, saffron threads, salt, and pepper, and cook for 1-2 minutes.
5. Pour in the chicken broth and bring to a simmer. Cover and let it cook for 15-20 minutes.
6. In another pan, heat 1 tablespoon of olive oil and cook the shrimp and mussels until they are cooked through.
7. Once the rice is cooked, top it with the cooked seafood.
8. Garnish with fresh parsley before serving.