Heat the extra virgin olive oil in a paella pan or wide heavy-bottomed skillet over medium heat.
Add the diced Spanish chorizo and sauté for 2-3 minutes until the oils are released and the edges are slightly crisp; remove the chorizo and set aside.
In the same pan, add the diced yellow onion and red bell pepper, cooking until softened and translucent, about 5 minutes.
Stir in the minced garlic and smoked paprika, cooking for 30 seconds until fragrant.
Add the Bomba rice to the pan, stirring to coat every grain in the flavored oil for about 1 minute.
Pour in the tomato puree, seafood broth, and saffron threads. Stir once to distribute the rice evenly, then season with sea salt and black pepper.
Bring the liquid to a boil, then reduce heat to low. Simmer uncovered for 10-12 minutes without stirring to allow the 'socarrat' (crust) to form on the bottom.
Nestle the shrimp and scrubbed mussels into the rice. Scatter the cooked chorizo back over the top.
Continue to cook for another 5-8 minutes until the shrimp are pink, the mussels have opened, and the liquid is fully absorbed.
Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes.
Garnish with fresh parsley and serve with a lemon wedge for a bright finish.