Ingredients:
1lb Cleaned Shrimp
1 1/2 dozen little neck clams
4 ounces chorizo, sliced
3 cups good chicken stock
generous pinch of saffron (do not skip this, the dish will not have the same flavor)
2 roasted peppers, sliced (I used 2 fresh peppers and roasted myself, best results)
1 cup frozen petite peas
2 cloves garlic, smashed and minced
1 onion, minced
1 tsp. good smoked paprika
1 1/2 cups Arborio rice
1/2 cup white wine
olive oil
salt and pepper
Directions:
Steam scrubbed clams open in about 2 cups of chicken stock, set clams aside and strain stock through a paper towel into a bowl, and do not wring out the towel. This will keep any sand out of your dish. Add the saffron to the warm stock and set aside.
In a large shallow pan, heat olive oil on medium and add chorizo. Cook for 3 minutes until the oil turns red. Remove chorizo and set aside. Add onions to the oil, and cook until they start to get soft, then add the garlic and the smoked paprika. Cook for 2 minutes. Add the rice and stir until it starts to toast, then add the white wine, and stir until liquid is absorbed. Add the reserved stock, salt and pepper (to taste). Bring to a boil, reduce to a simmer, stirring occasionally until the rice is almost tender. Add the shrimp at this point. You may need to add additional stock along the way, sometimes the liquid gets absorbed before the rice is done. Be patient at this point, it should take a good 1/2 hour. No one wants to eat hard rice.
When rice is just tender, add the peas, peppers, and reserved chorizo. Once the shrimp are almost cooked through, add the clams in the shells and allow to warm. Increase the heat so the rice starts to toast on the bottom of the pan, again, adding more stock if it becomes dry.
Serve immediately