Paella With Mussels, Garlic Sausage and Peppers Recipe

Preheat oven to 350 degrees. In a large (12-inch) shallow-sided paella pan or frying pan with heat- resistant handle, saute the onions and garlic in the olive oil until just softened. Add the red and green pepper strips and then the sausage. Cook for one minute. Add the rice and toss to coat with oil. Combine the chicken stock, salt, wine and soaked saffron and pour over the rice mixture. Stir well and bring to a simmer. Cover with foil or lid, set in the oven and bake 20 minutes.

Remove the paella from the oven and arrange the mussels on the rice with hinges stuck into the rice and sharp edges facing up. If the rice looks dry, add a little more chicken stock or water.

Cover with foil and bake 15 minutes more, or until mussels are opened and there is no visible liquid in the rice. Remove from oven and top with peas or beans. Cover the paella loosely with a clean napkin (or more foil) and let stand at room temperature for 15 minutes before serving. Serve with the melted butter and lemon wedges.