Paella

5 T. olive oil, divided

1 large onion, diced

1 large green bell pepper, diced

1 large red bell pepper, diced

¾ lb. chorizo, sliced

3 cloves garlic, crushed

3 c. basmatic rice

5½ c. water

½ t. salt

¼ t. saffron

1 lb. sea scallops

1 c. frozen peas, thawed

1 pt. grape tomatoes

1½ c. black olives

Directions:

In a large Dutch oven, heat 3 T. oil over medium-high head.

Add onion, peppers and sausage.

Cook until soft, 5 minutes.

Add garlic and cook 2 more minute minutes, stirring occasionally.

Stir in rice, water, salt and saffron.

Bring to a boil.

Reduce heat,

Cover and simmer 15 minutes.

In a large nonstick skillet, heat remaining oil over medium high heat.

Cook scallops until just cooked through, about 1 minute per side.

Transfer to a plate.

In the same skillet, cook peas until heated through.

Stir scallops, peas, tomatoes and olives into rice.

Serve immediately.

Yield: 6-8 servings