Paella

Can't remember how I made this, but it was awesome.

UPDATE: Just made this again. Different version using crab and no scallops but it was equally delicious.

Ingredients:
4 links chorizo - crumbled out of casings
1 medium onion - diced
2 jalapenos - minced
1/2 roasted red paper - diced
4 cloves garlic - minced
1 C abroio rice
1 1/2 C vegetable stock
1/2 C water
1 t hot paprika
pinch of saffron
1 16 oz. can of lump crab meat
1/2 cup frozen peas
1/3 cup of chopped cilantro for garnish

Process:
1. In a small saucepan, heat the vegetable stock, saffron, and water in a small sauce pan. Bring to a simmer.

2. Add chorizo into a large cast iron skillet and brown with olive oil for 3-5 minutes and remove to cool. Add onion, jalapenos, red pepper, and paprika and saute and scrape up fond from bottom of the pan, another 3-5 minutes. Add garlic for another 30seconds.

3.Add rice and toast rice for 2 minutes. At this point you're basically making a rissoto. Ladle in 1/2 cup of broth at a time until absorbed. The whole process should take 20 minutes. Half way through (10 minutes for all you math wizards) add half of the crab and half of the chorizio back into the pan.

4. When the rice is tender, finish the dish with the rest of the crab, chroizo,peas and cilantro. Serve with red wine.