Paella on Spaghetti Squash

• spaghetti squash↗1 lb
• butter↗3 tablespoons
• chorizo sausage↗1

  sliced (115 g)

• red bell pepper↗1

  seeded and diced

• onion↗1

  finely chopped

• olive oil↗2 tablespoons
• garlic cloves↗2

  finely chopped

• paprika↗1 teaspoon
• red pepper flakes↗1⁄2 teaspoon
• saffron↗1⁄2 teaspoon
• white wine↗1⁄2 cup
• diced tomatoes19 ounces

  drained

• chicken stock↗1⁄2 cup
• fresh mussels↗1 lb

  cleaned

• frozen green pea↗1 cup

  thawed

• lb haddock or 3/4 lb cod, diced↗3⁄4
• lb frozen medium shrimp, skinned↗1
• cup Italian parsley, chopped↗1⁄4
• salt and pepper

Step-by-step instructions

1. 1

   On a working plan, poke the squash with a fork on all its surface. Cook in the microwave at high power for about 15 minutes (5 minutes per pound) or until tender when touching with a finger. The squash must be al dente. Let rest 10 minutes. Cut in half, remove the seeds and undo the flesh with a fork. In a bowl, mix the flesh in butter. Add salt and pepper. Set aside in a warm place.

2. 2

   In a large skillet, brown the sausage, bell pepper and onion in oil. Add garlic and spices. Keep cooking 1 minute. Add salt and pepper. Deglaze with wine. Add tomatoes, chicken stock, and bring to boil. Let simmer about 3 minutes. Add mussels and peas. Cook about 2 minutes. Add fish and shrimps. Cover and cook 3 to 4 minutes stirring frequently until mussels are open and shrimps are cooked. Sprinkle with parsley. Adjust seasoning.

3. 3

   Serve on a bed of spaghetti squash.