| Ingredients: 2 cloves garlic, chopped
1 cup Spanish cooking wine
1 1/2 teaspoons saffron threads
5 cups chicken stock
1/2 pound Spanish chorizo, sliced
1 onion, medium, chopped
1 pound mussels, scrubbed
1 pound clams, scrubbed
3 tablespoons fresh parsley, chopped
1 pound shrimp, peeled and de-veined; tail on
1/2 pound petite frozen peas
black pepper, freshly ground
Directions:1. Preheat oven to 350 F. In a large paella or saute pan, brown sausage in olive oil. Add onion and saute until translucent.
2. Add the garlic and rice; toss to coat. Add saffron to rice and season with salt and pepper.
3. Scatter peppers on top and pour in wine and stock. Bring to a boil on stovetop.
4. Place in preheated oven and bake for 10 minutes.
5. Arrange mussels, clams, shrimp, and peas on top of rice.
6. Cook until shells open and shrimp are pink, about 10 minutes longer. Garnish with parsley.
7. Season rice to taste and serve immediately.
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