INGREDIENTS
2 oz
Spanish chorizo, dried
1 lb
Mussels
4 oz
Shrimp, medium
1
Bay leaf
1/4 cup
Parsley, fresh
1/2 cup
Peas, frozen
1
Shallot
3/4 cup
Tomatoes, canned
1 3/4 cups
Chicken broth, low-sodium
1/4 cup
Green olives
1 cup
Rice, short-grain
1 tsp
Black pepper, freshly ground
1 1/2 tsp
Kosher salt
3/4 tsp
Paprika, smoked
1/2 cup
Red peppers, roasted
1/8 tsp
Saffron
1
Vegetable cooking spray, Nonstick
2 (18x13") rimmed baking sheets