Spanish Paella With Saffron Recipe

•  1/4 teaspoon Homegrown Distributors Organic Saffron Threads 0.5 g
• 1 3/4 teaspoons Sea Salt 
• 3 tablespoons olive oil
• 1 medium yellow onion, minced
• 3 cloves garlic, minced
• 1 Bell Pepper
• 2 tomatoes, finely diced
• 3/4 pound chorizo, removed from casing
• 1/2 pound shrimp
• 1/3 pound Sauage 
• 6 cups chicken, seafood or vegetable broth
• 2 cups paella rice
• 1 cup peas, frozen
• 1 14-ounce can artichoke hearts, drained
• 1 pound clams
• Flat leaf parsley, for garnish
• Lemon wedges, for garnish

Directions:

1. Crush Homegrown Saffron between fingers and place in a bath of warm water (3 tablespoons) to let the flavor and aroma steep. The water will turn bright yellow within 10 minutes.
2. Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic and cook, stirring occasionally, until the vegetables are halfway softened, about 2 minutes. Add preferred meat until cooked, then remove vegetable-sausage mixture from heat and set aside.  
3. In a large nonstick skillet, heat 2 tablespoons of oil. Add rice, and let the oil heat it until the rice starts to show clear.
4. Add broth, thyme, salt, pepper, Rumi Spice Paella Spice Blend and saffron-water and bring to a boil over medium heat. Cover and cook for 5 minutes.
5. Stir in shrimp, peas, and the vegetable-sausage mix. Place mussels on top of the rice in an even layer. Cover and continue cooking until the mussels have opened and the rice is tender, about 5 minutes more. Remove from the heat and let rest, covered, until most of the liquid is absorbed, about 5 minutes. Serve with lemon wedges and fresh parsley.