Seafood Paella Loaf

• 12 lb chorizo sausage (or hot Italian sausage)
• 1 small red bell pepper, coarsely chopped
• 1 small yellow bell pepper, coarsely chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 14 teaspoon crushed saffron thread
• 1 lb fresh shrimp, peeled, deveined, and coarsely chopped (medium or small shrimp)
• 1 (3 1/2 ounce) can smoked mussels, drained
• 2 cups cooked white rice
• 1 cup Italian seasoned breadcrumbs
• 12 cup chopped flat leaf parsley
• 14 cup green olives (sliced or chopped) or 14 cup black olives (sliced or chopped)
• 2 tablespoons lemon juice
• 12 teaspoon ground cumin
• 12 teaspoon cayenne pepper
• 14 teaspoon salt
• 2 eggs

1. Preheat oven to 350; Take sausage from its casing and crumble the meat into a large skillet.
2. Cook the sausage over med-high heat, stirring occasionally, until lightly browned (about 5 minutes).
3. Drain off most of the grease; add in the red and yellow peppers and onion to the skillet.
4. Decrease heat to medium and cook, stirring occasionally, until the vegetables are softened (about 5 minutes).
5. Stir in the garlic and saffron; cook 1 minute, stirring constantly.
6. In a large bowl, use your hands to gently but thoroughly combine the shrimp, mussels, rice, bread crumbs, parsley, olives, lemon juice, cumin, cayenne, salt, eggs, and cooked sausage/vegetable mixture.
7. Pat mixture into a shallow 2-quart baking pan; bake 40-45 minutes until the loaf is browned and top is crusty.
8. Let the loaf stand in pan for at least 10 minutes before cutting into squares to serve.

chorizo sausage, red bell pepper, yellow bell pepper, onion, garlic, saffron thread, fresh shrimp, mussels, white rice, italian seasoned breadcrumbs, flat leaf parsley, green olives, lemon juice, ground cumin, cayenne pepper, salt, eggs

Taken from www.food.com/recipe/seafood-paella-loaf-187244 (may not work)