Paella with Chorizo Chicken and Shrimp Paella Mixta

Ingredients

• 30 threads saffron, crushed (a scant 1/2 tsp.)
• 1 lb. boneless skinless chicken thighs, cut into 2″ pieces
• 10 large shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste
• 1⁄2 cup extra-virgin olive oil
• 4 oz. dry-cured Spanish chorizo, cut into 1/4″-thick coins
• 1 tbsp. smoked paprika
• 3 cloves garlic, minced
• 3 dried bay leaves
• 3 medium tomatoes, minced
• 1 small onion, minced
• 7 cups chicken broth
• 2 1⁄2 cups short-grain rice, preferably Valencia or bomba
• 8 oz. fresh or frozen peas
• 3 jarred roasted red peppers, torn into 1/2″-thick strips
• 12 mussels, cleaned and debearded
• 1 (9-oz.) box frozen artichoke hearts, thawed

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