Rice salad, paella style Recipe - Los Angeles Times

Ingredients

• 2 tablespoons olive oil
• 4 ounces Spanish chorizo, cubed
• 1/2 cup dry white wine
• 1 pound mussels in shell
• 1/4 pound calamari, cut into rings and bite-sized pieces
• 0.2 gram saffron threads
• 1/2 cup diced red onion
• 2 cups long-grain rice, rinsed well
• Salt
• 3/4 cup sliced bottled roasted red peppers
• 1 tablespoon lemon juice
• 1/2 cup chopped parsley