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Ingredients

• 1 medium, ripe tomato (about 6 ounces)
• 12 large shrimp (about 9 ounces), peeled and deveined
• 3/4 teaspoon smoked Spanish paprika (pimentón dulce)
• Freshly ground black pepper
• 8 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
• 6 ounces Spanish chorizo, cut into 1/4-inch-thick rounds
• 1 to 2 tablespoons olive oil, as needed
• 2/3 cup small-dice yellow onion (from about 1/3 medium onion)
• 1 medium garlic clove, finely chopped
• 1 pinch saffron threads
• 1 1/3 cups paella rice (about 10 ounces), sometimes labeled bomba or Valencia
• 3/4 teaspoon kosher salt, plus more for seasoning the shrimp and chicken
• 2 2/3 cups low-sodium chicken broth
• 12 mussels, Manila clams, or a combination, scrubbed
• 1 tablespoon coarsely chopped fresh Italian parsley leaves
• 1 medium lemon, cut into 8 wedges, for serving

Description

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