Spanish Chicken and Mussel Paella

foodnetwork.com

Jim

2 tablespoons olive oil

1 cup (1 medium) yellow onion, minced

1 red or green bell pepper, cored, seeded and cut into strips

1 (15 to 16-ounce) can diced tomatoes

1 teaspoon each of dried thyme and basil, crumbled

1 teaspoon cumin seed

1 bay leaf

1 tablespoon minced garlic

2 ½ to 3-pound chicken, cut into 10 serving pieces or 6 chicken legs, separated into drumsticks and thighs

Salt and pepper

½ pound (about 3 links) Chorizo or Spanish sausage, cut crosswise into slices, or smoked ham, diced

4 to 4 ½ cups chicken broth

¼ teaspoon ground saffron or tumeric

3 cups long-grain rice

1 pound mussels, scrubbed well, beards removed and rinsed

1 cup fresh or frozen peas, thawed

Minced fresh cilantro or parsley for garnish

Lemon wedges for garnish

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