Partner Paella

Ingredients

• 1 cup arborio rice uncooked
• 6 ounces chorizo cut into 1/4-inch-thick slices
• 1.5 cups less-sodium chicken broth fat-free
• 4  garlic cloves minced
• 0.3 teaspoon ground pepper red
• 12  mussels scrubbed
• 1 tablespoon olive oil 
• 2.3 cups onion chopped
• 0.5 cup peas green frozen
• 6 servings try build-a-meal 
• 0.5 teaspoon saffron threads 
• 0.5 teaspoon salt 
• 0.5 pound shrimp deveined peeled
• 1.5 cups tomatoes seeded chopped ( 1 large)
• 0.3 cup vermouth dry white
• 1.3 cups bell pepper yellow chopped

Equipment

• bowl
• frying pan
• oven
• aluminum foil

Directions

1. Preheat oven to 40
2. Combine vermouth and saffron in a small bowl; set aside.
3. Heat oil in a large nonstick skillet over medium heat.
4. Add onion and garlic; saut 5 minutes or until tender.
5. Add rice and chorizo; cook 1 minute, stirring frequently. Stir in the vermouth mixture, salt, red pepper, and broth; bring to a boil. Reduce heat; simmer 8 minutes, stirring constantly. Stir in tomato, bell pepper, and peas.
6. Remove from heat; nestle shrimp and mussels into rice mixture. Cover with lid or foil; bake at 400 for 35 minutes or until all liquid is absorbed.