Step 1

Heat oven to 325°F.

Step 2

Stir saffron into chicken stock; set aside. Cut half the red pepper into thin strips; chop remaining pepper half. Heat dressing in large ovenproof skillet on medium heat. Stir in chopped peppers, tomatoes, onions and garlic; cook 5 min. or until peppers and onions are crisp-tender, stirring frequently. Add chicken, sausage, ham and bacon; stir. Cook 10 min., stirring frequently.

Step 3

Add chicken stock mixture; mix well. Bring to boil; stir in rice. Top with shrimp, mussels, beans and red pepper strips; cover. Remove from heat.

Step 4

Bake 20 min. or until mussels open and shrimp turn pink. Let stand 5 min. before serving. Discard any unopened mussels.