INGREDIENTS
1 lb
Chicken thighs, boneless skinless
8 oz
Spanish chorizo
12
Mussels
1 lb
Shrimp, large
1
Bay leaf, dried
2 tbsp
Flat-leaf parsley
8
Garlic cloves, medium
1
Lemon
1
Onion, chopped fine (about 1 cup), medium
1/2 cup
Peas, frozen
1
Red bell pepper
1 14.5 ounce can
Tomatoes
3 cups
Chicken stock or low-sodium canned chicken broth, homemade
2 cups
Valencia or arborio rice
1/2 tsp
Saffron threads
1
Salt and freshly ground black pepper
1
Olive oil
1/3 cup
White wine, dry