Saffron Seafood Paella
Serves 8

2 tablespoons extra virgin olive oil
4 chorizo link sausages, diced small
2 medium onions, diced
2 large green or red bell peppers, diced small
2 cups arborio rice
4 cups water
1 pinch saffron
1 teaspoon cumin
salt and pepper, to taste
2 pounds peeled and deveined shrimp (tails on)
3 dozen black mussels, scrubbed
2 cups peas

Heat oil in a very large paella pan or skillet over medium high heat. Add chorizo and cook, stirring occasionally, until browned and some of the fat has rendered out. Remove with slotted spoon and set aside. Add onion and pepper and cook until slightly softened, about 3-5 minutes. Add rice and cook for 2 minutes, then add water, saffron, cumin, and salt and pepper; bring to a boil, cover and reduce to simmer. When rice is nearly cooked but still wet, add shrimp and mussels on top, cover tightly and allow them to steam for 2 minutes, then stir into paella, cover, and let them continue to cook until shrimp are opaque and mussels have opened. Return chorizo to the pan and stir in along with the peas.