Heat a large paella pan(mine is 15inches)(alternately, you can use a large skillet) over moderate-high heat. Add the chorizo and cook until slightly brown and fat has been rendered, about 2 to 3 minutes. Remove with a slotted spoon to a bowl and set aside.

If the chorizo does not render enough fat, add 1 to 2 tablespoons olive oil to the pan. Add the onions and cook until softened, about 5 minutes. Add the garlic and 1 teaspoon smoked paprika. Stir and cook until fragrant, about 1 minute.

Add the tomatoes and their juice and cook until the mixture has slightly darkened in color, about 3 minutes. Add the rice mixture stirring to coat in the tomato mixture.

Add the wine and stir until absorbed. Add the chicken stock, stirring to combine, making the rice mixture in an even layer. Place the chorizo evenly over the top of the rice mixture, cover the pan and simmer on medium-low heat. Do not stir from this point on. Cook for about 12 minutes; most of the liquid should be absorbed.

Add the seafood mixture and mussels to the pan, tucking them into the rice. Cover and continue to cook on a low simmer for about 8 to 10 minutes.
To serve, top with chopped parsley and garnish with lemon wedges.