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Your choice.
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2
either use up a bunch of pans, like I did.
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or start with a big stock pot and cook all your ingredients in it to save on clean up.
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Saute the onions, garlic, peppers and spanish paprika in the olive oil.
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Brown the sausage.
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(We found these two sausages didn't give off much grease at all, so again this can all be done in one pan, if you'd like.)
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Prepare the rice by bringing the 2 2/3 Cup of chicken stock and the saffron threads to a boil, add the rice.
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Put a lid on it and lower the heat, simmering for roughly 15 minutes or so.
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(The rice wasn't done at this point, but I knew it had a while longer to cook once I added the seafood.
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).
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Add the mussels first, put the lid back on and let them steam until they open - it took roughly 20 minutes for all of mine to open.
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If the rice soaks up all the chicken stock, add more so that the mussels can steam properly.
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As soon as they have opened, add the shrimp.
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If you need to add a little more chicken stock at this point, do so.
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you don't want the rice to burn to the bottom of the pan - and all the stock I used did not mellow out the flavors of any other ingredient.
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Shrimp should take about 5 minutes before they are ready.
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Pour it all into a huge bowl and serve with a giant spoon and some hot cornbread with butter on the side.
