Seafood and Chorizo Paella

Preheat the oven to 350°.

Mix together the saffron and white wine and allow to bloom while starting the paella.

Heat a wide, heavy pan with a lid over medium-low heat and add the olive oil. Sauté the chorizo until golden brown, 3 to 4 minutes.

Add the onion and cook until softened.

Add the garlic and rice to the pan and cook until toasted, about 3 minutes.

Deglaze the pan with the saffron-infused wine and cook until dry.

Pour in the stock, season with salt and pepper to taste, and scatter the pepper strips on top of the rice. Bring to a boil. Reduce the heat to a simmer, cover, and bake for 10 minutes.

Arrange the mussels, shrimp and peas on top of rice. Return to the oven, covered, and cook until the mussel shells are open and the shrimp are pink, about 10 minutes.

Garnish with the parsley and serve.

Note: To roast a pepper, place it directly on your gas burner and cook, turning occasionally, until the skin is completely blackened on all sides. Place the pepper in a bowl, cover with plastic wrap and allow to steam for about 15 minutes. Remove the skin and seeds from the pepper, resisting the urge to rinse it, and cut as needed for your recipe.