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1
Heat 1 tablespoon oil in heavy large shallow pot over medium-high heat.
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2
Add sausages and saute until cooked through, turning often, about 10 minutes.
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3
Transfer to large bowl.
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4
Sprinkle chicken with salt and pepper.
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5
Working in batches, add chicken, skin side down, to pot.
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6
Cover and cook until brown, about 6 minutes.
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7
Turn chicken over, cover and cook until brown and cooked through, about 8 minutes longer.
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8
Transfer chicken to bowl with sausages.
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9
Add onions and 10 chopped garlic cloves to pot; saute until tender, about 8 minutes.
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10
Add tomatoes and bay leaves; stir 2 minutes.
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11
Stir in zucchini and bell peppers.
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12
Transfer to another large bowl.
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13
Toss shrimp with remaining 2 tablespoons oil, 1 minced garlic clove and generous pinch of saffron in medium bowl.
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14
(Chicken-sausage mixture, vegetable mixture and shrimp mixture can be prepared 6 hours ahead.
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15
Cover separately and refrigerate.)
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16
Preheat oven to 375F.
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17
Brush one 18 x 12 x 2 1/4-inch roasting pan with olive oil.
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18
Mix rice and 1 1/2 teaspoons salt into vegetable mixture.
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19
Spread rice mixture evenly in prepared pan.
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20
Cut sausages diagonally into 1-inch slices.
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21
Using wooden spoon, push sausage and chicken pieces into rice mixture; pour any juices from bowl over.
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22
Bring 5 cups chicken broth, paprika and remaining 1/4 teaspoon saffron to boil in medium saucepan.
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23
Pour evenly over rice mixture.
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24
Cover roasting pan tightly with foil.
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25
Bake until rice is almost tender, about 40 minutes.
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26
Sprinkle shrimp mixture with salt and pepper.
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27
Arrange atop rice mixture.
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28
Cover pan with foil; bake until shrimp are opaque in center, rice is tender and most of liquid in pan is absorbed, about 20 minutes longer.
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29
Sprinkle with parsley.
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30
Spoon paella onto plates and serve.
