This elegant Spanish paella goes well with a dry rosé or a crisp Sauvignon blanc.
4 tbsp. olive oil, divided
1 lb. large, peeled and deveined shrimp
8 oz. Spanish chorizo, sliced
1 large onion, chopped
2 large red or yellow bell peppers, quartered lengthwise, then cut into 1/2-inch slices
2 tsp. saffron threads, finely crushed
Kosher salt and freshly ground black pepper
3 cloves garlic, chopped
2 c. short-grain rice, such as bomba or Arborio
1 tsp. smoked paprika
1/2 c. dry white wine
4 c. chicken stock
2 tsp. lemon zest, plus 6 tablespoons juice and wedges for serving, divided
16 mussels (about 3/4 pound)
1/2 c. pitted green olives, cracked
1/2 c. fresh flat-leaf parsley, roughly chopped
Heat 1 tablespoon oil in a 12-inch cast-iron skillet over medium-high heat. Add shrimp and cook, turning once, until browned, 2 to 4 minutes; transfer to a plate. Reduce heat to low. Add chorizo and 1 tablespoon oil to skillet. Cook, stirring constantly, until chorizo begins to crisp and release its oils, 1 to 2 minutes. Transfer half chorizo to a plate.
Increase heat to medium. Add onion, bell pepper, saffron, and remaining 2 tablespoons oil. Season with salt and pepper. Cook, stirring occasionally, just until tender, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, 1 minute. Add rice and paprika. Cook, stirring, until rice is coated, 1 minute.
Add wine and cook until almost evaporated, 30 seconds. Add stock and 3 tablespoons lemon juice. Simmer, stirring often, until rice begins to absorb liquid, 4 to 6 minutes. Reduce heat, cover and simmer until most of liquid is absorbed, 18 to 20 minutes.
Add shrimp and mussels to skillet, hinge-tips down. Cook, covered, until mussels open, shrimp turn pink, and rice is tender, 5 to 6 minutes.
Remove from heat and fold in olives, reserved chorizo, and remaining 3 tablespoons lemon juice. Let stand 5 minutes. Sprinkle with lemon zest and parsley. Serve with lemon wedges alongside.