Heat about one-third of the olive oil in a wide frying pan or paella pan over a medium heat.

Add the dried pasta and fry for about 5 minutes, or until it turns golden. Don’t crowd the pan; you might want to do this in two batches.

Remove from the pan and set aside.

Add another tablespoon of the olive oil to the pan, increase the heat and add the shrimp, garlic powder and ½ tsp paprika.

Cook the shrimp for about 4 minutes or until they turn slightly red turning them once.

Remove the shrimp and set aside.

Add the rest of the olive oil, the onion and the sweet bell pepper and cook for about 3 minutes until the onion is translucent.

Add the chopped tomato and the rest of the paprika and cook for another two or three minutes.

Add the seafood stock, salt and the fried pasta and cook uncovered for 5 minutes. Push down on the noodles with a wooden spoon as they soften into the broth.

Add the chorizo, the pesto and the mussels. Push down on the mussels to make sure they are partially submerged and make sure to discard any opened mussels.

Cover and cook for 5 minutes.

Uncover and discard any mussels that did not open and add the cooked shrimp.

Turn off the heat and leave the pan on the burner 2-3 minutes more to create a toasted layer of pasta on the bottom of the pan.

Garnish with lime wedges and fresh cilantro and serve immediately.

If you like heat add a dash of cayenne pepper to your plate to give it a little kick.