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In a large paella pan (or large saute pan) heat olive oil over medium heat. Add onion and sauté for 5 minutes, until onion is softened and starting to become translucent. Add in the chorizo, peas and bell peppers and then place in oven and bake for 20 minutes. Place back into oven and bake for additional 20 minutes, or until the seafood is cooked and mussels have opened.

In a high-sided skillet melt the butter. When the butter is melted add in the kosher salt and black pepper

In a Dutch oven over medium-high heat add the diced bacon and olive oil. Cook the bacon for 10 minutes or until the fat is rendered and the bacon is crispy

With a sharp knife, cut each egg in half lengthwise and carefully remove the yolks. Add the mayonnaise, shallot, curry powder, mustard powder, lemon juice, and cayenne to the bowl and stir to make a smooth paste. Fit a pastry bag with a 1/2-inch French star tip (or cut the corner off a zip-top bag) and fill the bag with the yolk mixture. Pipe about a tablespoon-size rosette of the yolk mixture into the hollow part of each egg white.