Paella on Spaghetti Squash

Ingredients

• • 1 spaghetti squash, about 3 lb (1.4 kg)
  • 3 tablespoons (45 ml) butter
  • 1 cured chorizo sausage, about 1/4 lb (115 g), sliced
  • 1 red bell pepper, cored and diced
  • 1 onion, finely chopped
  • 2 tablespoons (30 ml) olive oil
  • 2 cloves garlic, finely chopped
  • 1 teaspoon (5 ml) paprika
  • 1/2 teaspoon (2.5 ml) hot pepper flakes or to taste
  • 1/2 teaspoon (2.5 ml) saffron
  • 1/2 cup (125 ml) white wine
  • 1 can (540 ml/19 oz) diced tomatoes, drained
  • 1/2 cup (125 ml) chicken broth
  • 1 lb (454 g) fresh mussels, scrubbed and bearded
  • 1 cup (250 ml) frozen peas, thawed
  • 3/4 lb (375 g) haddock (or cod), cubed
  • 1 lb (454 g) medium frozen peeled shrimp, thawed
  • 1/4 cup (60 ml) chopped flat-leaf parsley
  • Salt and pepper