Step 1

Pour the chicken broth into a pot and bring to a simmer. Stir in the saffron and 1/2 teaspoon salt. Remove the pot from the heat and let stand for 15 minutes.

Step 2

Heat the olive oil in an extra large deep skillet or paella pan (14 inches or larger) over medium heat. Add the onion and bell pepper, then cook for 4-5 minutes or until softened. Add the garlic and smoked paprika, then cook for 30 seconds. Season the vegetables with salt and pepper to taste.

Step 3

Pour in the chicken broth mixture and rice, and bring to a simmer. Cover and cook over low heat for 15 minutes.

Step 4

Add the sausage, shrimp, mussels and clams to the pan. Cover and cook for 15-20 minutes, or until shrimp are pink and opaque and shellfish have opened. You may need to flip the shrimp halfway through so that they cook evenly. Turn the heat to high, and cook for 5 more minutes to form a crust on the bottom of the rice.

Step 5

Remove the pan from the heat. Add the peas, then cover the pan for 5 minutes. Uncover the pan, add the parsley, then serve, garnished with lemon wedges if desired.