Seafood Paella Loaf

If saffron is too costly for your budget, substitute turmeric; it will give you the same golden color.

• Ready In: 1 hr 41 mins
• Serves: 6

Ingredients

• 1⁄2 lb chorizo sausage (or hot Italian sausage)
• 1  small red bell pepper, coarsely chopped
• 1  small yellow bell pepper, coarsely chopped
• 1  onion, chopped
• 2  garlic cloves, minced
• 1⁄4 teaspoon  crushed saffron thread
• 1  lb fresh shrimp, peeled, deveined, and coarsely chopped (medium or small shrimp)
• 1 (3 1/2ounce) can  smoked mussels, drained
• 2  cups cooked white rice
• 1  cup  Italian seasoned breadcrumbs
• 1⁄2 cup  chopped flat leaf parsley
• 1⁄4 cup green olives (sliced or chopped) or 1⁄4 cup black olives (sliced or chopped)
• 2  tablespoons lemon juice
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon cayenne pepper
• 1⁄4 teaspoon salt
• 2  eggs

Directions

1. Preheat oven to 350°; Take sausage from its casing and crumble the meat into a large skillet.
2. Cook the sausage over med-high heat, stirring occasionally, until lightly browned (about 5 minutes).
3. Drain off most of the grease; add in the red and yellow peppers and onion to the skillet.
4. Decrease heat to medium and cook, stirring occasionally, until the vegetables are softened (about 5 minutes).
5. Stir in the garlic and saffron; cook 1 minute, stirring constantly.
6. In a large bowl, use your hands to gently but thoroughly combine the shrimp, mussels, rice, bread crumbs, parsley, olives, lemon juice, cumin, cayenne, salt, eggs, and cooked sausage/vegetable mixture.
7. Pat mixture into a shallow 2-quart baking pan; bake 40-45 minutes until the loaf is browned and top is crusty.
8. Let the loaf stand in pan for at least 10 minutes before cutting into squares to serve.