8 ounces kielbasa sausage, cut into 1/2-inch slices
2 cups chopped red bell pepper
1 1/2 cups chopped onion
2 garlic cloves, minced
2 cups frozen whole kernel corn
1 1/2 cups frozen petite sweet green peas
1/4 cup dry white wine
1 1/2 teaspoons dried oregano
1 teaspoon hot paprika
1/2 teaspoon freshly ground black pepper
2 pounds littleneck clams (about 2 dozen)
1 pound fresh mussels, scrubbed and debearded
1 pound fresh shrimp, peeled and deveined
3/4 cup chopped fresh parsley, divided
How to Make It
Bring 3 quarts water and salt to a boil in a Dutch oven; add orzo and saffron. Cook 7 minutes or just until tender; drain and keep warm.
Add 1 tablespoon olive oil to pan. Place pan over medium heat; add sausage. Cook 3 to 4 minutes or until browned, stirring occasionally. Remove sausage from pan, using a slotted spoon; set aside, and keep warm.
Heat remaining 1 tablespoon olive oil in pan over medium heat until hot. Add red bell pepper, onion, and garlic. Sauté 3 minutes. Stir in corn and next 5 ingredients. Add clams; cover and cook 5 minutes.
Stir in mussels and shrimp. Cover and cook 6 minutes or until clams and mussels open and shrimp turn pink. Discard clams or mussels that do not open. Return sausage to pan. Stir in orzo and 1/2 cup parsley; toss well. Transfer to a large platter; sprinkle with remaining parsley. Serve immediately.