How to make it
Preheat the oven to 350˚F. Pour the chicken broth into a pot and heat it over high heat. Bring the chicke broth to a boil, then mix in the saffron and salt. Turn off the heat and let the saffron steep from 15 minutes.
Heat a large pan over medium heat. Pour in the olive oil then add in the onion and red bell pepper. Cook until the onion turns translucent and stir in the garlic and chorizo.
Add in the rice and Lee Kum Kee Panda Brand Oyster Flavored Sauce. Mix it until the grains are evenly coated with oil. Mix in the stock and tomatoes. Bring the stock to a simmer. Cover the pan with a lid and simmer for 15 minutes or until most of the stock has been absorbed.
Nestle the clams, mussels, and shrimp, into the rice. Tightly cover the top of the pan with foil then place it in the oven for 8-10 minutes until the rice and seafood are cooked.
Remove the pot from the oven and gently fold in the peas. Garnish with chopped parsley and enjoy!