A classic combination of chicken, shrimp, and mussels with saffron-infused bomba rice.
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Heat the chicken broth in a small saucepan and crumble the saffron threads into it to infuse.
Heat olive oil in a wide paella pan over medium-high heat and brown the chicken pieces until golden on all sides.
Add the sliced bell peppers and sauté for 3 minutes, then stir in the minced garlic and crushed tomatoes to create a sofrito base.
Stir in the smoked paprika and the Bomba rice, coating every grain in the oil and tomato mixture for about 1 minute.
Pour in the warm saffron-infused broth and stir once to distribute the ingredients evenly; do not stir again after this point.
Simmer on medium-low for 10 minutes, then arrange the shrimp and mussels on top of the rice, pressing them in slightly.
Continue cooking for another 8-10 minutes until the liquid is absorbed, the rice is tender, and the mussels have opened.
Increase the heat to high for the final 60 seconds to create the 'socarrat' (toasted rice crust) on the bottom, then remove from heat and let rest for 5 minutes.
