Recipe: <!-- -->Spanish Paella with Chorizo, Chicken and Shrimp<!-- --> | Whole Foods Market

Ingredients

• 5 cups low-sodium chicken or vegetable broth, divided
• 1/2 teaspoon saffron threads (about 1 pinch), crushed
• 2 tablespoons extra-virgin olive oil
• 3/4 pound boneless, skinless chicken thighs, cut into (1-inch) pieces
• 12 medium shell-on shrimp
• 1 (6-ounce) link dry Spanish chorizo, thinly sliced
• 1 tablespoon pimentón (smoked paprika)
• 4 bay leaves
• 4 cloves garlic, finely chopped
• 2 tomatoes, cored and finely chopped
• 1 yellow onion, finely chopped
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 2 cups paella rice, such as Valencia
• 1 can (14-ounce) artichoke hearts, drained and halved
• 2 large roasted red peppers (from a jar), drained and sliced
• 1 dozen mussels, scrubbed and debearded