Peruvian Potato and Seafood Paella

In a small bowl, heat the chicken broth and dissolve the saffron threads. Set aside to infuse.

Heat the olive oil in a large paella pan or wide skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.

Add the garlic and chorizo and cook for another 2-3 minutes, until the chorizo is slightly browned and has released some of its oil.

Add the Peruvian potatoes and cook for 5 minutes, stirring occasionally to coat with the chorizo oil.

Stir in the rice and smoked paprika. Cook for 1 minute, stirring constantly, until the rice is lightly toasted.

Pour in the white wine (if using) and let it evaporate for a minute.

Pour in the saffron-infused chicken broth. Bring to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, or until the rice is almost cooked through.

Arrange the shrimp, mussels, and clams on top of the rice. Cover and cook for another 5-7 minutes, or until the seafood is cooked and the clams and mussels have opened (discard any that do not open).

Stir in the frozen peas and cook for 1 minute more.

Remove from heat and let the paella rest for 5 minutes before serving. This allows the rice to finish absorbing the liquid and become perfectly tender.

Garnish with fresh parsley and serve immediately with lemon wedges, if desired.