Put saffron in hot water in a small bowl. Let sit for 15 minutes.

Season chicken and shrimp with salt and pepper. Heat paella pan over moderate heat. Increase heat to medium high and add chicken, shrimp and chorizo. Cook, turning occasionally, until browned (approximately 5 minutes). Transfer shrimp to a plate, leaving meat in the pan.

Add paprika, garlic, bay leaves, tomatoes and onion to pan and cook, stirring often, until onion is softened, about six minutes. Add saffron mixture and broth. Season with salt and bring to a boil over high heat.

Sprinkle in the rice, distributing evenly with a spoon. Add roasted red peppers. Cook without stirring until rice has absorbed most the liquid, 10-12 minutes. Reduce heat to low.

Add reserved shrimp, artichokes, peas and mussels. Cook, without stirring, until mussels have opened and rice has absorbed the liquid and is al dente, 5-10 minutes more. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before serving.