The first step is to make the broth. You can buy it from the store. In this recipe, we work with ready-made dry broth from the store. Heat the water and put the cube of broth in boiling water. Add the saffron. Leave to stand for about 15 minutes.
During this time we prepare the mussels. If they are not cleaned, clean the shells well. Set aside.
Heat the butter in a saucepan, add the onion and garlic. Leave for 5 to 6 minutes to cook or until the onion becomes translucent. Add the mussels. Pour the broth and wine and close with a lid. Cook for 10 minutes or until the mussels are open. If there are mussels that have not opened, do not use them. Throw them away.
Add a little salt to taste.
Once the mussels are ready, remove them from the pan in a large bowl. Save the broth.
In a pan for paella, or if you do not have one, you can use any pan that is deeper. Put 1/4 cup of olive oil. Add the sausage. Fry well for 5 to 7 minutes. Then add the onion and garlic. Leave for 5 to 6 minutes to cook on medium heat. Add the red bell pepper. Leave for another 5 to 6 minutes. Add the smoked pepper.
Rice follows. Fry it for a few minutes, stirring constantly. Add the hot sauce and canned tomatoes. Mix well. Now it's time to add the broth we kept. Pour it over the rice and simmer over low heat for 15 to18 minutes or until the rice absorbs most of the liquid. Just before the rice is ready, add the peas. Add a little water if necessary.
Prepare the shrimp. Clean them, but leave the tail.
Put the seafood in the pan and close with a lid for about 10 minutes. Slip a spatula under the rice and check to see if you have achieved the golden brown. If not,set the pan over heat for few minutes again, uncovered.
Sprinkle with parsley and squeeze a lemon on the paella.