Chardonnay Chorizo Paella with Amaranth Seeds in Red Bell Peppers

Barrio Fundraiser for local Headstart & Primary School's PTA recipe (only to be prepared and catered by small business owned by Mexican-American single mothers):

Chardonnay Chorizo Paella with Amaranth Seeds in Red Bell Peppers
(24 primary school-sized servings)

Ingredients:

24 large, mild, heritage, organic, turkey chorizo sausages, only from a small, family-owned Mexican-American farm & butcher shop

36 cups of cooked, organic amaranth seeds, steamed in organic, heirloom, vine-ripened, fat-free, sodium-free tomato soup with dried seasonings.
(Add 4 cups of organic, heirloom carrot juice to it to bring down acidity and add beta carotene)

32 washed, organic, red bell peppers
(8 de-seeded, diced into 1/4 inch cubes)

12 bunches fresh, organic, washed cilantro leaves, stems removed, chopped into 1/4 inch pieces

4-8 cups El Tapatio restaurant salsa (Denver Metro, Colorado franchise)

1 bottle of Louis Jadot unoaked chardonnay ($17/bottle)

2-4 large, organic Maui or Vidalia sweet onions, diced into 1/4 inch cubes

Dried seasonings:

3 cups cumin powder, organic

3 cups garlic powder, organic

3 cups dried Mexican oregano

3 cups onion powder, organic

Directions:

1.  Steam amaranth seeds in tomato soup with carrot juice and dried seasonings. Use commercial-sized steamer, to be donated by Whole Foods to the local barrio's small business.

2.  Preheat oven with center rack to 350°F.

3.  Get out a large, deep-dish lasagna pan, glass bakeware, for roasting chorizo sausages.

4.  Pierce each chorizo sausage 3x with a fork, all the way through.

5. Pour entire bottle of chardonnay into lasagna pan.

6.  Add minced yellow onions, 8 red bell peppers, de-seeded, diced into 1/4 inch cubes.

7.  Add fork-pierced sausages into pan.

8.  Bake uncovered, at 350°F, approximately 30 minutes.  Check with meat thermometer.

9.  Slice chorizo sausages in half lengthwise. Then, cut them into 1/2-inch wide slices.

10.  Toss all ingredients together with chardonnay pan liquids and 4-8 cups El Tapatio restaurant's salsa. Remember to add in the fresh, chopped cilantro leaves.

11.  Finally, serve in 24 raw, de-seeded, red bell peppers, used as edible containers.

***Prep everything the day before the fundraiser and keep in refrigerated, airtight, micowaveable, dated, labeled, Tupperware containers, to be donated by Walmart. Make sure to invite all our local pediatricians, along with all our state's legislators and politicians to discuss inner city economic revitalization projects, plus federal funding requests for the local barrio's small, family-owned, feminist businesses.***