Pennywise paella

Cut a can of Spam into narrow matchsticks and steam the mussels in white wine, keeping them on a single shell.

Heat two tablespoons of olive oil in a paella pan and add two finely chopped onions over medium heat for five minutes.

After about two minutes add two cloves of chopped garlic, then three and a half cups of chicken stock, one and a half teaspoons of saffron threads and three chopped tomatoes.

Heat some oil separately and coat the bomba rice in it, then add it to the pan.

Add one diced red pepper, salt and pepper, and cook about ten minutes until the rice is almost tender.

Add the Spam, one and a half cups of frozen peas and twelve shrimp and cook another five minutes.

Set the cooked mussels on top and cook a couple more minutes until the excess liquid has evaporated.

Check the bottom for the socarrat crust; the base burned, and the crust around the sides was what was usable.