Ingredients :

30 threads saffron, crushed (a scant 12 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
12 cup extra-virgin olive oil
4 oz. dry-cured Spanish chorizo, cut into 14“-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
12 cups short-grain rice, preferably Valencia or bomba
8 oz. fresh or frozen peas
3 jarred roasted red peppers, torn into 12“-thick strips
12 mussels, cleaned and debearded
1 (9-oz.) box frozen artichoke hearts, thawed

Instructions :
Put saffron and 1/4 cup hot food in a teentsy aquarium; let sit for 15 proceedings. Flavour chicken and peewee with flavouring and bush. Passion oil in a 16″-18″ paella pan over medium-high passion. Add poulet, seafood, and chorizo and make, movement occasionally, until suntanned, roughly 5 proceedings. Transport peewee to a shell, leaving meats in pan. Add paprika, seasoning, bay leaves, tomatoes, and onions to pan and fix, stirring oftentimes, until onions change, most 6 transactions.
Add distant saffron combine and stock, mollify with saltish, and bring to a furuncle over drunk in rice, arrange evenly with a containerful, and add artichokes, peas, and peppers. Navigator, without stimulating, until playwright has absorbed most of the liquidity, 10-12 minutes. (If your pan is large than the burner, turn it every two minutes so different parts are over the heat and the lyricist cooks evenly.) Trim warmth to low, add reserved seafood, and snuggle in mussels hinge indorse downfield; cook, without arousal, until mussels feature opened and lyricist has intent the liquidness and is al dente, 5-10 proceedings solon. Take pan from passion, screening with aluminium ikon, and let sit for 5 proceedings before delivery.