Add saffron to the chicken broth and stir. Slowly pour broth into pan until pan contents are covered. Spread ingredients evenly over bottom of pan.
Arrange mussels around outside edge of pan. Place clams and shrimp distributing them around pan. Add slices of pepper on top.
Allow to simmer, cooking rice. Add more broth if necessary. When rice is almost cooked, sprinkle peas over the pan.
