Paella on Spaghetti Squash

A recipe from Ricardo. Posted for ZWT.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  spaghetti squash (3 lb)
• 3  tablespoons butter
• 1  chorizo sausage, sliced (115 g)
• 1  red bell pepper, seeded and diced
• 1  onion, finely chopped
• 2  tablespoons olive oil
• 2  garlic cloves, finely chopped
• 1  teaspoon paprika
• 1⁄2 teaspoon red pepper flakes
• 1⁄2 teaspoon saffron
• 1⁄2 cup white wine
• 19  ounces diced tomatoes, drained
• 1⁄2 cup  chicken stock
• 1  lb  fresh mussels, cleaned
• 1  cup frozen green pea, thawed
• 3⁄4 lb  haddock or 3⁄4 lb cod, diced
• 1  lb  frozen medium shrimp, skinned
• 1⁄4 cup Italian parsley, chopped
•  salt and pepper

Directions

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. 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. Serve on a bed of spaghetti squash.