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Seafood and Chorizo Paella

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Ingredients
  

  • Arborio Rice-2 cups
  • Onion medium-1 chopped
  • Garlic- 4-5 Cloves Crushed
  • Saffron-1 tsp
  • Tomato paste-1 tbsp
  • 15 oz can of crushed tomato
  • Shrimp-12 pieces peeled and deveined
  • Chorizo Sausages-2 cut into rounds
  • Mussels-about 12
  • Fish Stock-3 cups
  • Frozen Peas-1 cup
  • Olive Oil-2 tbsps
  • Salt- to taste

Instructions
 

  • Heat some of the stock in a pot and add the mussels.
  • Parboil them just until they open up.Strain them and mix the liquid back into the fish stock.
  • In a paella pan or deep skillet heat olive oil and add the Shrimp.Cook until pink on both sides.
  • Keep aside. In the same oil add the Chorizo sausage and brown them on both sides.
  • Keep aside.Add the onions and garlic into the skillet along with tomato paste and can of tomatoes.
  • Fry for about 2 minutes and add the rice and saffron.Add the fish stock and bring it to a boil.
  • Once it starts boiling reduce the heat, cover the skillet with a tight fitting lid and cook for 15 minutes or until all the stock is absorbed.
  • Open the lid and arrange the Shrimp, sausage, mussels and peas and put the lid back on.
  • Let it cook for 5 more minutes.
  • You can serve the Paella as it is or transfer in a tray.Garnish with fresh parsley!