Pumpkin and Chorizo Paella

I love the flavor combination of pumpkin/squash and chorizo.  When I found the basis for this recipe (hungry-kittens.com) I couldn't wait to get home and try it.  Now that it's been tweeked to STM tastes, we're sharing it with all of you.  I hope you enjoy it as much as we do!

STM's Roasted Sofrito:
3 large Tomatoes, chopped or 1/2 c cherry/grape/sunshine gold baby tomatoes
1/4 c STM Meyer Lemon or Citrus Habanero EVOO
1 tb STM Traditional or Black Walnut Balsamic
1 diced Onion
3-4 chopped Garlic cloves
1 small Bell Pepper, chopped
1 chile pepper of desired heat level
3 tb Cilantro
  Combine the vegetables and peppers, toss with the evoo and balsamic.  Roast for 15 minutes at 350.  This can be made ahead of time.
Paella:
3/4 lb Chorizo sausage, sliced
1/4-1/2 lb raw Shrimp
1/4 lb Scallops *optional
12 fresh Mussels *optional
roughly 1/4 small Pumpkin, cubed
3 tb STM Garlic EVOO
1 c Arborio rice
3 c Chicken stock
pinch or two STM Saffron threads
1 c Peas, frozen
  Heat the chicken stock in a small pot, add the saffron and let infuse.  In a large dutch oven, saute the chorizo, shrimp, and scallops until cooked through and starting to brown.  Remove to a dish.  Add the evoo to the pan juices.  When it's nice and hot, stir in the uncooked rice.  Let it cook, stirring often, until the oil has been absorbed and the rice begins to brown.  Now stir in the sofrito mixture along with any juices in the pan.  Let it cook down for a few minutes.  Stir in the pumpkin, frozen peas and the previously cooked meats.Smooth out the rice and add enough stock to completely cover it.  Cover and cook until the rice is just under done.  Don't scrape the bottom of the pan, the rice there will caramelize and form a lovely crust. Add a bit more stock to the pan if needed and tuck in the mussels if using.  Cover and steam them until they open and the rice is done (you don't want soupy rice, so adding stock a bit at a time as needed is a great way to go)  Remove the pan from the heat and cover with a clean towel - rest 5 minutes.  This is the perfect time to uncork a bottle of wine for dinner ;)  We like it with our Adelsheim Pino Gris.