Step 1

Heat 1/2 cup of the broth in a pot until simmering, add saffron and set aside for 10 minutes.

Step 2

Meanwhile, heat oil in a (14- to 16-inch) paella pan or a large, deep skillet over medium-high heat.

Step 3

Add chicken, shrimp and chorizo, and cook, stirring occasionally, until lightly browned, 6 to 8 minutes.

Step 4

Transfer shrimp to a large plate and set aside, leaving chicken and chorizo in the pan.

Step 5

Add pimentón, bay leaves, garlic, tomatoes, onion, salt and pepper, and cook, stirring often until thickened and fragrant, about 10 minutes.

Step 6

Add saffron broth and remaining 4 1/2 cups chicken broth; bring to a boil.

Step 7

Add rice and stir very gently to distribute. Top with artichokes and peppers, and cook without stirring, until most of the liquid is absorbed, 15 to 18 minutes.

Step 8

Reduce heat to medium-low, add reserved shrimp and mussels, tucking them down into the rice, and cook again without stirring, until mussels have opened and rice is just tender, 5 to 7 minutes more. (Discard any mussels that don’t open.)

Step 9

Set aside off of the heat to let rest for 10 minutes, and then serve.