Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels or open ones that do not close when tapped on the work surface.
Heat the wine and onion in a large pan. Add the mussels, cover and gently shake the pan for 4–5 minutes over a high heat. After 3 minutes, begin removing any opened mussels and set aside. At the end of 5 minutes, discard any unopened mussels. Reserve the cooking liquid.
Heat half the oil in a large frying pan. Pat the chicken dry with kitchen paper, then cook for 5 minutes or until golden brown. Remove from the pan and set aside. Add the prawns, squid and cod to the pan, and cook for 1 minute. Remove from the pan and set aside.
Heat the remaining oil in the same pan. Add the bacon, garlic and red pepper. Cook for 5 minutes, then add the tomato, chorizo and cayenne. Season with salt and pepper. Stir in the reserved cooking liquid, then add the rice and mix well.
In a heavy saucepan, blend the saffron with the stock and mix well. Bring slowly to the boil. Reduce the heat to low. Simmer, uncovered, for 15 minutes, without stirring.
Put the peas, chicken, prawns, squid and cod on top of the rice. Using a wooden spoon, push pieces into the rice, cover and cook over a low heat for 10–15 minutes until the rice is tender and seafood cooked. Add the mussels for the last 2 minutes to heat. Serve sprinkled with parsley.