Paella is a Spanish rice dish. The word paella comes from the pan that it is cooked in – paellera. I found a Spanish rice called bomba that I like to use – but if you can’t find it just use a medium grain rice.
Mix saffron with sherry to steep. Set aside.
Add olive oil to a large skillet or (paella pan if you have one) over high heat. Add shrimp and sauté for 2 to 3 minutes until just start to turn pink. Don’t overcook. Transfer to plate.
Season the chicken with salt and pepper. In the same skillet, brown chicken well on both sides, about 3 minutes per side. Remove from skillet and set aside.
Reduce heat to medium. Add sausage to skillet. Sauté until starts to turn golden brown, about 2 to 3 minutes. Add onion and peppers. Sauté until soft, about 3 to 4 minutes. Add garlic and cook another 1 minute. Add rice and toast in pan for 2 to 3 minutes, coating the oil and pan drippings.
Add sherry and saffron to the skillet. Bring to a boil. Add the chicken stock, tomatoes, and bay leaf. Add chicken back to the skillet.
Cover and let cook until rice is slightly tender, about 15 to 16 minutes.
Add the peas and mussels. Push the fat end of the mussels into the rice so they are half buried in the rice. If the pan looks dry at any point, add more chicken stock. Cover and let cook another 3 to 5 minutes or just until mussels have opened. Add shrimp back to the pan, let reheat for 1 minute. Garnish with fresh parsley and serve.