One person can be in charge of cleaning and peeling the seafood while the other chops the vegetables and gathers the rest of the ingredients.
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
How to Make It
Preheat oven to 400°.
Combine vermouth and saffron in a small bowl; set aside. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 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 400° for 35 minutes or until all liquid is absorbed.