Paella

Directions

1. Heat oil in a large Dutch oven over medium heat. Add onion and saute for 5 minutes or until tender. Add sausage and cook 5 minutes more or until no longer pink, stirring with a fork to crumble; drain. Add clams and 3 1/2 cups broth, cover and cook 5 minutes or until clams open. Remove clams and keep warm. Discard any clams that do not open.
2. Add rice to sausage mixture. Cook over medium heat 2 minutes, stirring constantly. Add saffron; simmer 25 minutes or until rice is tender, adding remaining broth as needed.
3. Stir in shrimp, tomatoes, and peas. Cook 3 minutes or until shrimp turn pink and are heated through. Top with reserved clams, stirring until heated. Sprinkle with parsley. Serve immediately.