Paella at work and play

Cook until tender using your preferred method:
    500g (2 C) short-grain rice
    1l (4 C) chicken stock or water
I use a generously sized lidded microwave casserole dish to MW-High for 8 minutes; then MW-Low for 7 minutes.
Separate the grains with a fork and stir in:
    pinch saffron or 2 pkg Spigol (a Provençal spice mix)

Meanwhile, grill or fry in paella pan or large skillet
    about 750g (1-2 lbs) chicken parts
    500g Merguez or Chorizo (spicy sausage)
Set aside; in same pan, fry
    1 T olive oil
    1 chopped onion
    2+ crushed cloves garlic
When tender add:
    450g (2 C) mixed seafood
    225g (1 C) fresh or frozen peas
    400g jar roasted red peppers
    1 T chopped fresh parsley
Stir-fry to heat through.  Garnish with lemon wedges and serve with harissa (or hot pepper sauce).

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