The combination of saffron, paprika and chroizo offer a great variety of tastes and the chicken, shrimp, mussels, artichokes, peas, red peppers, and short-grained bomba rice mix well together for a fantastic meal.
First, the bomba rice. Wikipedia tells us bomba is a short-grain rice from the eastern part of Spain, commonly used in paella. Bomba rice absorbs about three times its volume in broth, rather than the normal two. If not available, Arbario rice is a substitute, but, if used, we would need to reduce the amount of broth added. However, we find bomba rice (from Valencia - yeah!) at our local market and go with the real thing.
Assembling the ingredients - initially using the oil, chicken, shrimp, and chorizo in front
After browning, we remove the shrimp and add the tomatoes (3 minced) and onion (1 minced), along with the spices: paprika, minced garlic cloves, and a few bay leaves, stirring until the onions are soft. We then add the saffron and hot water, along with 7 cups of broth and bring to a boil. At the boil, its time for 2-1/2 cups of the bomba rice, along with a box of frozen artichokes (thawed), 1/2 pound of peas (frozen this time - the fresh peas weren't looking that exciting at the market), and a jar of roasted red pepper cut into strips.
Add the onion, then tomatoes on top
All together now with rice, broth, and vegetables
Cooking 10-15 minutes, the rice absorbs the liquid, then we return the shrimp to the pan, tuck the mussels among the other delights and cook until the mussels have opened and all the liquid is absorbed, another 10 minutes or so. We let it rest a bit, tented, then serve.
Finishing up with shrimp and mussels
Served at home!
And, for comparison, here is the paella we were served last year in Monterosso al Mare, Liguria, Italy.