|1 lb.||peeled and deveined shrimp, thawed|
|1 1/4 lbs.||Littleneck, washed|
|1 1/4 lbs.||cleaned mussels|
|1/4 cup||olive oil|
|4 ounces||chorizo, chopped|
|3||cloves garlic, crushed|
|3/4 cup||dry white wine|
|1||roma tomato, seeded and cut into 1/2" pieces|
|1/2 cup||roasted red peppers, chopped|
|2 1/2 cups||arborio rice (risotto rice)|
|5 cups||low salt chicken broth|
|salt and pepper to taste|
|4 ounces||frozen peas|
|3 tbsp.||lemon juice|
Heat oil in a large, wide, ovenable dish (preferably a paella pan) over medium-high heat; add chorizo and sauté until brown. Add onions and garlic; cook 2 minutes. Add white wine, saffron, tomato, and peppers. Cook for 4-5 minutes. Add paprika and rice; cook for 30 seconds. Stir until rice is well coated and all ingredients are combined.
Add broth, bring to a boil, reduce heat to low and simmer for 3 - 4 minutes. Remove from heat; add shrimp, clams, and mussels. Mix well and place in a preheated 375°F (190°C) oven for 20 - 25 minutes.
Add frozen peas and continue to bake until moisture is absorbed and shellfish have opened (approx 5 min.).
Let the paella rest for 5 minutes covered with foil before serving in a large shallow dish. Drizzle with freshly squeezed lemon juice.
Source: Aqua Star