Seafood Paella

INGREDIENTS:
1. For the paella:

• 3 tablespoons extra virgin olive oil split + more if needed
• 1 onion peeled and finely chopped
• 2 to 3 garlic cloves minced or finely chopped
• 1 28 oz. can or jarred tomato sauce + more if needed
• Kosher salt and pepper
• 2 to 3 teaspoons smoked paprika
• One pinch of saffron threads
• 4 cleaned small squid sliced or chopped
• 2 cups medium-grain Spanish paella rice or risotto rice
• 3 cups chicken stock plus 1 to 2 cups more if needed*
• 1 cup dry white wine
• 1 pound spicy Italian sausage chopped, or broken up into pieces
• 1 12 oz. package fresh Wild White Shrimp
• ½ cup cherry tomatoes; cut in half crosswise
• fresh parsley finely diced for garnish

For the mussels:

• 1 to 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 to 2 shallots minced
• 2 to 3 cloves garlic minced
• ½ pound mussels scrubbed and de-bearded (about 12)
• 1 cup chicken stock
• 1/2 cup dry white wine or ½ cup water

INSTRUCTIONS:
For the paella:

1. Using your cast iron skillet or paella pan, heat 2 tablespoons of olive oil over medium-high heat. Add in the onions and sauté until softened, for about 3 to 4 minutes. Stir in the garlic and continue to sauté until fragrant, for about 1 to 2 minutes.
2. Add in the tomato sauce, season with salt and pepper and add in the smoked paprika and the saffron threads, mixing well, and cook for about 4 to 5 minutes. Add in the squid and cook, stirring, for a minute or so and then, add in the rice and stir well until all the grains are coated with the tomato sauce mixture and the rice is evenly distributed around the skillet or pan.
3. Using a separate small saucepan, bring the chicken stock and wine to a boil and then pour evenly over the rice. Turn up the heat to high and bring to a boil, and season with salt.
4. Turn the heat down to low and let the rice simmer for about 15 to 20 minutes. If it looks like you need more liquid to help your rice cook, you can add just a little more tomato sauce (1/4 cup to a 1/2 cup depending on how much you need) and more chicken stock* to the rice, half way through cooking. If you do this, pour evenly over the rice and then make sure the rice is still evenly distributed over the skillet.
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