In a sauce pan heat up the chicken stock on low flame, once it starts to simmer remove from heat and season to taste with sea salt. add the saffron threads and cover with a lid.

In a large skillet heat up the butter and add the onion with a pinch of sea salt. Allow them to sweat on low flame until translucent, about 10 minutes. Add the red pepper flakes and stir in the rice and allow it to toast for a few minutes until no longer opaque.

Add the wine to the pan and stir until almost all is absorbed but do not let the rice dry out completely. Stir in the sun dried tomatoes and continue by adding the saffron infused stock, a ladle at a time waiting for the rice to absorb it before adding more.

Meanwhile in a cast iron skillet heat up the olive oil and pan sear the chorizo until golden brown on all sides. Add the shrimp to the skillet and toss to coat in all those chorizo drippings and absorb its flavors. Hit it with a splash of the wine or stock to deg-laze the pan scraping the bottom with a spatula. Cook only a few minutes until the shrimp curls up and is no longer opaque.

A few minutes before the risotto is done, with the last ladle of the stock add in the mussels. Cook until they open up and discard the ones that don’t. Remove from heat and stir in 1 tbs of cold butter for extra silkiness.

Add the chorizo, shrimp and green peas to the pot with the risotto and mussels, gently toss to coat and serve with a nice sprinkling of the fresh parsley and a tiny drizzle of extra virgin olive oil.