Spanish chorizo is made with smoked pork, as opposed to Mexican chorizo, which uses fresh pork. If you can't find the Spanish version, substitute kielbasa.
4 servings (serving size: 1 1/4 cups rice and 3 clams)
1. Combine wine and saffron threads in a small bowl; let stand 15 minutes.
2. Heat a large nonstick skillet over medium-high heat. Add chorizo; cook 3 minutes, stirring occasionally. Remove chorizo from pan. Add onion and pepper to pan; cook 5 minutes, stirring occasionally. Stir in paprika, salt, and garlic; cook 1 minute. Return chorizo to pan. Add wine mixture, rice, broth, and clam juice; bring to a boil. Cover, reduce heat, and cook 15 minutes or until most of liquid is absorbed. Stir in tomato, peas, clams, and shrimp. Cover and cook 5 minutes or until clams open; discard any unopened shells.