Paella is a dish for a celebration! This delicious recipe is a cross between a soup and a stew. Serve it with lots of garlic bread to soak up the juices.

• In microwave-safe glass measuring cup, combine chicken broth and saffron. Microwave on high for 1 minute, then set aside.

• In a large skillet, heat olive oil over medium heat. Add shrimp; cook and stir until shrimp curl and turn pink; remove from skillet. Add chicken to skillet and sprinkle with salt and pepper; cook and stir until chicken turns white; remove from skillet.

• Add onion and garlic to drippings remaining in skillet; cook and stir for 3 minutes. Add tomatoes and rice; cook and stir for 2 to 3 minutes. Then add the chicken broth mixture. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes.

• Uncover skillet and add chicken, shrimp, artichoke hearts, peas, and red pepper to rice mixture; stir. Arrange mussels over all of the food and cover skillet. Cook, shaking skillet frequently, for 5 to 7 minutes or until mussels open. Serve immediately.