Heat oil in a large nonstick skillet over medium-high heat.
Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Add shrimp to pan; sauté 4 minutes or until shrimp are done.
Place shrimp in a medium bowl. Add chorizo to pan, and cook for 1 minute or until browned. Add chorizo to bowl.
Sprinkle chicken with 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper.
Add chicken to pan, and cook for 2 minutes on each side or until browned.
Add onion and garlic to pan; cook 2 minutes or until tender, stirring frequently.
Stir in the tomato, capers, and saffron; cook 1 minute.
Add remaining 1/4 teaspoon salt, rice, wine, and broth to pan; bring to a boil.
Cover, reduce heat, and simmer 25 minutes or until rice is tender.
Add shrimp mixture, peas, 1/4 cup water, and mussels to pan.
Cover and cook 8 minutes over medium heat or until mussels open; discard any unopened shells.
Remove from heat, and stir in bell pepper and cilantro.
Let stand 3 minutes.