Corn masa flavored with saffron and filled with shrimp and bell peppers in a Spanish style.
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Soak the dried corn husks in a large bowl of hot water for at least 1 hour until pliable, then pat dry.
Infuse the seafood stock by heating it with the saffron threads; let it steep for 10 minutes until the liquid is deep gold.
In a stand mixer, whip the lard with salt and smoked paprika until light and fluffy, about 3 minutes.
Gradually add the masa harina and the saffron-infused stock to the lard, beating until the dough reaches a soft, spreadable consistency.
Sauté the diced chorizo in a pan until the fat renders, then add the shrimp, bell peppers, and garlic, cooking just until the shrimp are pink.
Spread 3 tablespoons of masa onto each corn husk, place a spoonful of the shrimp and pepper filling in the center, and sprinkle with a few peas.
Fold the sides of the husk over the filling, tuck the bottom end up, and tie with a thin strip of husk if necessary to secure.
Steam the tamales upright in a steamer basket for 60 to 75 minutes until the masa easily pulls away from the husk.
