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1
Heat oil in deep oven proof 12-inch skillet or paella pan over medium-high heat.
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2
Add thighs and saute, turning once, about 5 minutes.
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3
Add wings and saute, turning all pieces once or twice, until light golden, about 12 minutes.
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4
Transfer to plate.
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5
Add shrimp to skillet and cook, tossing frequently, 1 minute.
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6
Transfer to plate.
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7
Add onion and bell pepper to skillet.
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8
Reduce heat to medium and cook, stirring frequently, until slightly softened, about 10 minutes.
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9
Stir in sausage, garlic, bay leaf, saffron, and thyme; cook 1 minute.
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10
Stir in tomatoes and a pinch each of salt and pepper.
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11
Cook, stirring and breaking up tomatoes, about 5 minutes.
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12
Heat oven to 350 degrees.
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13
Add rice to skillet and stir with large fork until grains are translucent, about 5 minutes.
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14
Pour broth into quart measure, spoon off fat, and add enough cold water to make 1 quart.
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15
Pour diluted broth into skillet and increase heat slightly.
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16
Heat to boiling, then gently boil 5 minutes, stirring frequently.
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17
Remove from heat.
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18
Tuck chicken and shrimp into rice.
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19
Scatter roasted red peppers and peas over top.
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20
Bake uncovered until liquid is absorbed but rice is still moist, about 15 minutes.
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21
Add mussels and bake 5 minutes longer.
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22
Remove skillet from oven and cover tightly with foil.
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23
Let stand 5 minutes.
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24
Scatter olives over paella and serve hot.
