Portuguese Angel Hair with Shellfish and Chorizo

Bring 4 quarts lightly salted water to a boil in a large saucepan. In a large nonstick skillet add the Olive oil, Garlic, Onions, and Chorizo until onion is translucent, about 5 minutes. Add seafood and saute 2 minutes. Add orange juice, chicken broth, mandarin oranges, saffron, broccoli, cover and simmer about 4 minutes. Remove from heat. Add pasta to boiling water and cook about 2 minutes until al dente. Drain and toss with olive oil, salt and pepper. Return to large saucepan and add orange saffron seafood mixture from pan. Gently toss and serve on a large platter.