1 hour, 5 minutes
- In a large Dutch oven heat oil over medium heat. Add onion; cook and stir until tender, about 5 minutes. Add sausage; cook 5 minutes or until no longer pink, stirring with a fork to crumble; drain. Add clams and 3 1/2 cups of the broth; cook, covered, 5 minutes or until clams open. (Discard any that do not open.) Remove clams; keep warm.
- Add rice to pot. Cook 2 minutes, stirring constantly. Add saffron; simmer 20 to 25 minutes or until rice is tender; add remaining 1 cup broth as needed.
- Stir in shrimp, tomatoes and peas. Cook 3 minutes or until shrimp turn pink and opaque. Return clams to pot; stir until heated through. Sprinkle with parsley, and serve.
View all nutritional information
Calories 419, Calories Fat 139, Total Fat 15g, Saturated Fat 4g, Cholesterol 78mg, Sodium 726mg, Carbohydrate 48g, Protein 21g
|Calories (fat) extra||33|
|Total Fat (extra)||24|
|Saturated Fat (extra)||24|
|Vitamin A (extra)||13|
|Vitamin C (extra)||20|