seafood paella with chorizo

Seafood Paella w/ Chorizo
Adapted from Cooking Light, June 2008; serves 4

1/2 c dry white wine
1/4 t saffron threads, crushed
3 oz Spanish chorizo sausage, cut into 1/4 inch thick slices*
1 c coarsely chopped onion (~ 1 medium)
2/3 c coarsely chopped red bell pepper (~ 1 small)
1/2 t hot paprika
1/4 t salt
2 garlic cloves, minced
1 c uncooked short-grain rice
1 c low sodium chicken broth or chicken stock
1 8 oz bottle of clam juice
1 c chopped plum tomato (~ 1 tomato)
1/2 c frozen green peas
12 littleneck clams
1/2 lb medium shrimp, peeled & deveined

Combine wine and saffron in small bowl and let stand 15 minutes.

Meanwhile, heat a large nonstick skillet over med-hi. Add chorizo and cook 3 minutes, stirring occasionally. Remove chorizo from pan. Add onion and pepper and cook 5 minutes, stirring occasionally. Stir in paprika, salt, garlic and cook 1 minute. Return chorizo to pan. Add wine mixture, rice, broth, clam juice and bring to a boil. Cover, reduce heat, and cook 15 minutes or until most liquid is absorbed. Stir in tomato, peas, clams, and shrimp. Cover and cook 5 minutes or until clams open slightly. If any clams do not open, discard them.

*No - don't do it! do not substitute Mexican chorizo here as it is totally different. If you don't have or can't find Spanish chorizo (which isn't sold in most grocery stores, including Whole Foods, at least last time I checked) use kielbasa