4 cups chicken broth
1/4 teaspoon saffron threads
Olive oil, for cooking
1/2 pound andouille sausage, sliced into 1/2-inch pieces
1 chicken breast, medium diced
1/2 Spanish onion, small diced
4 cloves garlic, minced
1 teaspoon pimenton
1 green bell pepper, small diced
1 red bell pepper, small diced
2 cups Bomba rice
One 15-ounce can crushed tomatoes
1/2 cup dry white wine
1/2 cup fresh or frozen peas
6 large shrimp (size U10), shells and tails on
12 mussels, cleaned
1/2 bunch fresh parsley, roughly chopped
1 lemon, cut into wedges
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