Paella

1/2 medium onion, chopped

2 tsp olive oil

12 oz hot Italian sausage

1 lb clams

4 1/2 cups chicken broth, divided

2 cups uncooked Arborio rice

1 tsp saffron threads

1/2 lb uncooked medium shrimp, peeled and deveined

2 large tomatoes, seeded and chopped

1 cup frozen tiny peas

1/4 cup chopped fresh parsley

Heat oil in large Dutch oven over medium heat. Add onion and saute

until tender, about 5 minutes. Add sausage and cook 5 minutes more

until no longer ink, stirring with a fork to crumble; drain. Add clams and

3 1/2 cups broth, cover and cook 5 minutes or until clams open. (Discard any
clams that do not open.) Remove clams and keep warm.

Add rice to sausage mixture; simmer 20-25 minutes or until rice is tender, adding

remaining 1 cup broth as needed.

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. Serves 8