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Preheat oven to 400°F.
In skillet add 1 tbsp oil, sauté chorizo until fat is rendered, remove.
Add more oil, add chicken brown on both sides, remove.
Heat chicken broth w/saffron, set aside.
Add oil, onions, garlic, sauté until softened, add rice, stir to coat.
Add wine, stir, add broth and spices, bring to boil, stirring.
Let liquid reduce slightly, add peas, pimentos; stir.
Add chicken, chorizo and stir.
Place in oven, uncovered for 10 minutes.
Add shrimp and mussels, stir, heat 10 minutes more until all liquid is absorbed.
Remove mussels that don't open.
Garnish with parsley.