Season the chicken on all sides with salt and pepper. In a paella pan or large skillet, cook the chicken in about 1/4 cup of hot oil until golden brown and cooked through. Set aside.
Crush your Saffron threads between your fingers and place in a bath of warm water (about 3 tablespoons) to let the flavor and aroma steep. The water will turn bright yellow within 10 minutes.
Meanwhile, heat another drizzle of oil in the same pan used to cook the chicken over medium heat. Add in the onion, bell pepper and garlic and cook, stirring occasionally, until the vegetables are halfway softened and fragrant, about 2-3 minutes.
Add in the sausage and let cook until cooked through. Remove the vegetable/sausage mixture from the pan and set aside.
Heat about 2 tablespoons more oil in the same skillet. Stir in the rice until well coated and the rice begins to turn clear.
Add in the broth, thyme, Rumi Paella Spice Blend, a pinch each of salt and pepper (about ½ tsp each) and your saffron-infused water. Bring to a boil over medium heat. Cover and cook for 5 minutes.
Stir in chicken, shrimp, peas, and the vegetable-sausage mixture. Place the mussels on top of the rice in an even layer. Cover and continue cooking until the mussels have opened and the rice is tender, about 5 minutes more. Remove from the heat and let rest, covered, until most of the liquid is absorbed, about 5 minutes more.
Serve with lemon wedges and
fresh parsley.
