Mexican Paella with Shrimp, Mussels and Chorizo - Rick Bayless

Ingredients

• 1 gallon chicken broth
• 1/4 cup salt (1/3 cup if you're using low-sodium broth, 1/2 cup if using unsalted broth), plus more for the chicken
• 3 pounds red-ripe tomatoes OR 2 28-ounce cans diced fire-roasted tomatoes, undrained
• 10 large fresh poblano chiles
• 30 chicken thighs (with bones and skin in tact)
• 1 1/4 cups good quality olive oil
• 1 1/2 pounds white onion, chopped into 1/2-inch pieces (about 5 cups)
• 3 pounds Mexican chorizo sausage, casings removed
• 2 heads garlic, peeled and finely chopped
• 8 pounds medium-grain rice
• 4 pounds medium-large (21 to 25 count per pound) shrimp, peeled (leaving the tail and final joint in tact, if you wish) and deveined
• 7 pounds mussels, scrubbed and de-bearded (if necessary)
• 1 1/2 pounds frozen peas, defrosted
• 1 cup (loosely packed) chopped flat leaf parsley
• 2/3 cup silver tequila (optional)