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.
1/2 cup dry white wine
1/4 teaspoon saffron threads, crushed
3 ounces Spanish chorizo sausage, cut into 1/4-inch-thick slices
1 cup coarsely chopped onion (about 1 medium onion)
2/3 cup coarsely chopped red bell pepper (about 1 small bell pepper)
1/2 teaspoon hot paprika
1/4 teaspoon salt
2 garlic cloves, minced
1 cup uncooked short-grain rice
1 cup fat-free, less-sodium chicken broth
1 (8-ounce) bottle clam juice
1 cup chopped plum tomato (about 1 tomato)
1/2 cup frozen green peas
12 littleneck clams
1/2 pound medium shrimp, peeled and deveined
How to Make It
Combine wine and saffron threads in a small bowl; let stand 15 minutes.
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.