Ingredients
- 3 tablespoons extra-virgin olive oil, 2 turns of the pan
- 3 cloves garlic, crushed
- 1/2 teaspoon crushed red pepper flakes
- 2 cups enriched white rice
- 1/4 teaspoon saffron threads
- 1 bay leaf
- 1 quart chicken broth or stock
- 4 sprigs fresh thyme
- 1 1/2 pounds chicken tenders, cut into thirds
- Salt and freshly ground black pepper
- 1 red bell pepper, seeded and chopped
- 1 medium onion, chopped
- 3/4 pound chorizo, casing removed and sliced on an angle
- 1 pound peeled and deveined large shrimp, 24 shrimp
- 18 green lipped mussels, cleaned
- 1 cup frozen peas
- 2 lemons zested
- 1/4 cup chopped flat-leaf parsley
- 4 scallions, chopped
- Lemon wedges
- Crusty, bread for passing
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