Prepare the Ingredients: Clean and debeard the mussels, peel and devein the shrimp and set aside.

Cook the Base: Heat the olive oil in a large, deep skillet or paella pan over medium heat. Add the chorizo, chopped onion and red bell pepper. Sauté until the onion is translucent and the pepper is softened, about 5 minutes. Add the garlic and tomatoes and cook for another minute until fragrant.

Add Rice and Spices: Stir in the Arborio rice, butter smoked paprika, garlic powder and onion powder. Cook for 2-3 minutes, allowing the rice to toast slightly.

Deglaze and Simmer: Pour in the seafood stock and saffron water and let it simmer until mostly absorbed by the rice. Stir to combine, then let it simmer without stirring too much, allowing the rice to absorb the liquid, about 15 minutes.

Add Seafood: Arrange the mussels and shrimp on top of the rice one rice is about 89% absorbed. Add a splash more liquid to further steam the seafood. Cover the pan with a lid or foil and let it cook for another 10 minutes, or until the mussels open and the shrimp are pink and opaque. Discard any mussels that do not open.

Finish the Paella: Add the frozen peas and cook for an additional 2 minutes until heated through. Season with salt and pepper to taste.

Serve: Garnish with chopped parsley. Serve hot and enjoy!