Mexican Paella with Shrimp, Mussels and Chorizo

chicken broth

salt (1/3 cup if you

re using low-sodium broth, 1/2 cup if using unsalted broth), plus more for the chicken

red-ripe tomatoes OR 2 28-ounce cans diced fire-roasted tomatoes, undrained

large fresh poblano chiles

chicken thighs (with bones and skin in tact)

good-quality olive oil

white onion, chopped into 1/2-inch pieces (about 5 cups)

fresh Mexican chorizo sausage, casing removed

heads garlic, peeled and finely chopped

medium grain rice

medium-large (21 to 25 count per pound) shrimp, peeled (leaving the tail and final joint in tact, if you wish) and deveined

mussels, scrubbed and de-beareded (if necessary)

frozen peas, defrosted)

chopped flatleaf parsley

silver tequila (optional)