Spanish Chicken and Mussel Paella

Name: Spanish Chicken and Mussel Paella
Ingredients: 2 tablespoons olive oil; 1 cup (1 medium) yellow onion, minced; 1 red or green bell pepper, cored, seeded and cut into strips; 1 (15 to 16-ounce) can diced tomatoes; 1 teaspoon each of dried thyme and basil, crumbled; 1 teaspoon cumin seed; 1 bay leaf; 1 tablespoon minced garlic; 2 1/2 to 3-pound chicken, cut into 10 serving pieces or 6 chicken legs, separated into drumsticks and thighs; Salt and pepper; 1/2 pound (about 3 links) Chorizo or Spanish sausage, cut crosswise into slices, or smoked ham, diced; 4 to 4 1/2 cups chicken broth; 1/4 teaspoon ground saffron or tumeric; 3 cups long-grain rice; 1 pound mussels, scrubbed well, beards removed and rinsed; 1 cup fresh or frozen peas, thawed; Minced fresh cilantro or parsley for garnish; Lemon wedges for garnish