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Ingredients

• 1 pound extra-large shrimp (21/25), peeled and deveined
• olive oil
• 8-9 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
• 1 pound boneless, skinless chicken thighs , each thigh trimmed of excess fat and halved crosswise
• 1 red bell pepper , seeded and cut pole to pole into 1/2-inch-wide strips
• 8 ounces Spanish chorizo , sliced 1/2 inch thick on the bias (see note)
• 1 medium onion , chopped fine (about 1 cup)
• 1 can (14 1/2 ounces) diced tomatoes , drained, minced, and drained again
• 2 cups Valencia rice or Arborio
• 3 cups low-sodium chicken broth
• 1/3 cup dry white wine
• 1/2 teaspoon saffron threads , crumbled
• 1 bay leaf
• 1 dozen mussels , scrubbed and debearded
• 1/2 cup frozen green peas , thawed
• 2 teaspoons chopped fresh parsley leaves
• 1 lemon , cut into wedges, for serving

Description

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