Smoky Seafood Paella

Ingredients

• 2 fish, chicken, or vegetable bouillon cubes + 6 cups (1.5 L) water, or 6 cups (1.5 L) homemade broth
• 1 tsp (5 mL) saffron
• 2 tsp (10 mL) extra-virgin olive oil
• 5 oz (140 g) chorizo, Andouille, merguez, or other cured, spicy sausage, sliced (optional; see tip)
• 1 large yellow onion, diced
• 2 red or orange bell peppers, cored and diced
• 4 garlic cloves, minced
• 3 cups (750 mL) medium-grain rice (Bomba or Calasparra, or Arborio or Carnaroli in a pinch)
• 1/2 cup (125 mL) white wine
• 2 large tomatoes, chopped, or 2 cups (500 mL) whole cherry tomatoes
• 3 Tbsp (45 mL) smoked paprika
• 1 Tbsp (15 mL) dried parsley
• 2 cups (500 mL) frozen peas, thawed
• 1 lb (450 g) mussels
• 1 lb (450 g) large shrimp, tails on, peeled and deveined
• Salt and pepper, to taste
• 1/2 bunch parsley, chopped, for garnish (optional)
• 1 lemon, in wedges, for garnish