Paella on Spaghetti Squash | RICARDO

Ingredients

• 1 spaghetti squash, about 3 lb (1.4 kg)
• 3 tablespoons (45 ml) butter
• 1 cured chorizo sausage, about 1/4 lb (115 g), sliced
• 1 red bell pepper, cored and diced
• 1 onion, finely chopped
• 2 tablespoons (30 ml) olive oil
• 2 cloves garlic, finely chopped
• 1 teaspoon (5 ml) paprika
• 1/2 teaspoon (2.5 ml) hot pepper flakes or to taste
• 1/2 teaspoon (2.5 ml) saffron
• 1/2 cup (125 ml) white wine
• 1 can (540 ml/19 oz) diced tomatoes, drained
• 1/2 cup (125 ml) chicken broth
• 1 lb (454 g) fresh mussels, scrubbed and bearded
• 1 cup (250 ml) frozen peas, thawed
• 3/4 lb (375 g) haddock (or cod), cubed
• 1 lb (454 g) medium frozen peeled shrimp, thawed
• 1/4 cup (60 ml) chopped flat-leaf parsley
• Salt and pepper