5 cups low-sodium chicken broth
1/2 teaspoon saffron
3 tablespoons extra-virgin olive oil, plus more for drizzling
4 links precooked chorizo (about 12 ounces), cut into 1-inch chunks
1 medium onion, chopped
1 red bell pepper, chopped
Kosher salt
2 cloves garlic, chopped
2 cups long-grain rice
1 1/2 pounds mussels, scrubbed
1 pound large shrimp, peeled and deveined, tails on
1/2 cup frozen peas, thawed
4 scallions, chopped
1/2 cup chopped fresh flat-leaf parsley