2 big pinches saffron threads
3 to 4 cups chicken broth
3 tablespoons extra-virgin olive oil
8 ounces Spanish chorizo, sliced (see Cook's Note)
1 medium red onion, chopped
1 red bell pepper, chopped
4 cloves garlic, chopped
4 boneless skinless chicken thighs
1/2 teaspoon ground black pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 1/2 cups jasmine rice
8 clams, scrubbed
8 mussels, scrubbed and beards removed
8 large shrimp, peeled and deveined
1/2 cup frozen peas
2 tablespoons chopped fresh cilantro
Spanish chorizo is a cured and fully cooked sausage whereas Mexican chorizo is loose and raw.
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