How to Make Seafood Paella

1. Slice the lemons and divide the slices into two piles.

2. Boil the shrimp. Boil water in a large pot. Add half of the lemon wedges and boil the shrimp for 3 to 4 minutes. Remove them from the water.

3. Steam the mussels. In the boiling lemon water, add the mussels and place a lid on the pot. Steam mussels for at least 5 minutes. Remove the pot from the heat and discard unopened mussels.

4. Drizzle 1 tbsp. of olive oil in the frying pan. Chop the bacon and fry it. Remove it when it's crispy.

5. Cook the chorizo, onion and garlic in the bacon grease. Allow the meat and vegetables to cook for that least 7 minutes.

6. Add the rice to the sauteed onions, garlic and chorizo in the frying pan. Pour in the wine and the remaining olive oil. Add the paprika and the chili powder. Heat it on medium high.

7. Add the fish stock to the rice, as needed, a little at a time. Continue adding the stock for at least 40 minutes or until the rice is tender. Add saffron as the rice is cooking.

8. Add the bacon and remaining lemon wedges and cherry tomatoes to the rice. Cook over low heat for at least 15 minutes to allow the flavors to blend.