Chicken-and-Seafood Paella

Ingredients

• 6 ounces chorizo, cut crosswise into 1/4-inch slices
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ cup olive oil
• ½ teaspoon saffron threads, finely crumbled
• + 9 more ingredients
• • 2 cups chicken broth
  • 2 cups Spanish short-grain rice or Arborio rice
  • 2 yellow bell peppers, finely chopped
  • 4 chicken breast halves, skin removed, halved diagonally
  • ¼ cup chopped fresh parsley
  • 1 tablespoon sweet or hot paprika
  • 3 plum tomatoes, cored, seeded and chopped
  • 20 large shrimps (1 1/4 lb.), shelled and deveined
  • 25 small mussels (1 lb.), cleaned and bearded

Preheat oven to 425°F. In a small saucepan, bring chicken broth to a boil over high heat. Add saffron, reduce heat, cover and keep barely at a simmer while you proceed. In a deep, 12-inch ovenproof skillet, heat oil over medium heat. Add chorizo and cook, stirring, for 1 minute. Transfer chorizo ...

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