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Prep Time: 45 Minutes Cook Time: 56 Minutes |
Ready In: 101 Minutes Servings: 6 |
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If saffron is too costly for your budget, substitute turmeric; it will give you the same golden color. 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 1/2 ounce) 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.
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