Special equipment: a paella pan or extra-large skillet
In a bowl or a saucepan, stir the saffron threads into the chicken broth and heat in the microwave until heated through, about 2 minutes, or on the stovetop until just under a simmer. Keep warm until ready to use.
Heat 2 tablespoons of the olive oil in a paella pan or extra-large skillet over medium-high heat. Add the chorizo, onion, bell pepper and garlic and saute until the sausage has begun to brown and the vegetables are al dente, and about 5 minutes; remove from the pan and set aside. Season the chicken thighs with black pepper, Italian seasoning and garlic powder. Brown the chicken thighs in the same pan that was used to saute the chorizo and vegetables, about 5 minutes each side. Remove the thighs from the pan and set aside. Add the remaining tablespoon olive oil and the rice; saute until the rice becomes opaque, 2 to 3 minutes. Return the vegetables and chorizo back to the pan, stir in the saffron broth and bring to a boil. Reduce the heat to simmer and add the chicken back to the pan. Cover and simmer until the liquid is mostly absorbed, about 15 minutes.
Add the clams, mussels and shrimp to the pan. Cover and cook until the clams and mussels have opened and the shrimp has turned opaque, 4 to 8 minutes; discard any clams or mussels that have not opened. Top with the frozen peas and cilantro, cover for 1 minute, then serve.
Spanish chorizo is a cured and fully cooked sausage whereas Mexican chorizo is loose and raw.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Vincent Pesiri