Partner Paella

• 1/3 cup vermouth or dry white wine
• 1/2 teaspoon saffron threads
• 1 tablespoon olive oil
• 2 1/4 cups chopped onion
• 4 garlic cloves, minced
• 1 cup uncooked Arborio rice
• 6 ounces chorizo, cut into 1/4-inch-thick slices
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 1/2 cups fat-free, less-sodium chicken broth
• 1 1/2 cups chopped seeded tomato (about 1 large)
• 1 1/4 cups chopped yellow bell pepper
• 1/2 cup frozen green peas
• 12 large shrimp, peeled and deveined (about 1/2 pound)
• 12 mussels, scrubbed and debearded

1. Preheat oven to 400u0b0.
2. Combine vermouth and saffron in a small bowl; set aside. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; saute 5 minutes or until tender. 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. Remove from heat; nestle shrimp and mussels into rice mixture. Cover with lid or foil; bake at 400u0b0 for 35 minutes or until all liquid is absorbed.

white wine, saffron threads, olive oil, onion, garlic, rice, chorizo, salt, ground red pepper, chicken broth, tomato, yellow bell pepper, frozen green peas, shrimp, mussels

Taken from www.myrecipes.com/recipe/partner-paella (may not work)