Black Bean and Chorizo Paella with Saffron Rice

Preheat oven to 350°F (175°C).

In a saucepan, warm the chicken broth. Add the saffron threads and let them steep while you prepare the other ingredients.

Heat olive oil in the paella pan over medium heat. Add the chorizo and cook until browned and crisp, about 5-7 minutes. Remove the chorizo from the pan and set aside, leaving the rendered fat in the pan.

Add the onion and red bell pepper to the pan and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.

Stir in the arborio rice and cook for 2-3 minutes, until lightly toasted.

Pour in the dry white wine (if using) and cook until it is almost completely absorbed, about 2 minutes. Scrape up any browned bits from the bottom of the pan.

Add the diced tomatoes, smoked paprika, salt, and pepper. Stir well to combine.

Pour in the saffron-infused chicken broth. Bring to a simmer, then reduce heat to low, cover the pan tightly with foil, and transfer to the preheated oven.

Bake for 20 minutes. Remove from the oven and gently stir in the black beans. Arrange the shrimp and mussels evenly over the rice. Return the pan to the oven, covered with foil, and bake for another 10 minutes, or until the rice is tender and the seafood is cooked through (mussels should be open, discard any that do not open).

Remove the pan from the oven and stir in the frozen peas and cooked chorizo.

Cover the paella with foil and let it rest for 5 minutes before serving.

Garnish with fresh parsley and serve immediately.