Ingredients:

• 4 1/2 cups chicken stock
• 1/2 teaspoon saffron threads, crumbled and then loosely measured
• 1/4 teaspoon salt
• 3 tablespoons olive oil
• 1/2 yellow onion, finely chopped
• 1/2 red bell pepper, finely chopped
• 3 cloves garlic, finely chopped
• 6 ounces mild dried chorizo sausage, sliced into thin half-moons (See Recipe Note)
• 3 cups short-grain rice, such as Spanish Bomba rice or Italian Arborio
• 1 (14-ounce) can fire-roasted diced tomatoes
• 1 cup frozen green peas
• 1 pound large (21 to 24 per pound) shrimp, peeled and deveined, with tails left on
• 1 pound mussels, rinsed and scrubbed
• 1 pound littleneck clams, rinsed and scrubbed
• 1/4 cup chopped parsley, for garnish