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1 red bell pepper, grilled, peeled, seeded and julienne
Lemon wedge, for garnish
1 pound tomatoes
1 pound farmer's market vegetables, coarsely chopped, (e.g. mushrooms, fennel, zucchini, asparagus)
1/4 cup olive oil
1 pound Spanish chorizo
2 cups Arborio and short grain rice
1/2 teaspoon saffron threads
1/2 cup almonds, finely ground
2 teaspoons fresh herbs, chopped
Salt and pepper
5 cups chicken or vegetable or fish stock
2 pounds mussels (cleaned)
2 pounds shrimp
1 pound firm flesh fish
Roast or grill bell pepper. Peel, seed, julienne and reserve for garnish. Cut lemon wedges and reserve as well. Chop tomatoes, mushrooms and the other vegetables we found at the market. Saute in the olive oil and allow to cook until liquid evaporates. Cut the chorizo into 1-inch rings and saute for 5 minutes (separately). Add chorizo to the vegetables in your paella pan. Add rice, saffron, almonds, herbs, salt and pepper. Top with stock. Stir well and bring to a boil. Cover and allow to simmer 12 to 15 minutes. In the meantime, clean your seafood. Then at 15 minutes, add seafood and cover. Allow to cook 6 to 8 minutes longer. Serve immediately, garnishing with the bell pepper strips and lemon wedges.
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