Pat chicken dry with clean paper towels. Sprinkle with salt pepper.
Heat oil in paella pan or a 12 to 16-inch heavy skillet over medium-high heat. Add chicken and sausage and saute until light brown. Remove sausage and chicken from pan with slotted spoon. Discard all but 1 teaspoon pan drippings.
Add onion and bell pepper to hot pan drippings and saute until tender, stirring to scrape up browned bits. Add garlic and cook until fragrant, 30-40 seconds.
Stir in rice, saffron, paprika and bay leaves. Combine well, coating the rice for1-2 minutes. Stir in stock and wine, mix well.
Bring to boil and immediately reduce heat. Return sausage and chicken to pan. Cover and gently simmer 22-25 minutes.
stir in peas and cook 2-3 more minutes or until rice is tender and no liquid remains.