Seafood Paella

1 Tbsp Olive Oil
4 oz Hot Italian Turkey Sausage,
1 ea Onion, chopped
2 ea Garlic cloves, minced
3 oz White Wine
1 cup Quick Cooking Brown Rice
1.5 cups Chicken Broth
Pinch Saffron
1 lb Raw Shrimp, peeled and deveined
2 ea Plum Tomatoes, chopped
1/2 cup Frozen Peas
1.5 lbs Littleneck Clams, cleaned
1 lb Mussels, cleaned
Freshly Ground Black Pepper

1. In a large saucepan, heat oil over medium heat. Add sausage and cook until browned on all sides, about 5 minutes; transfer to a cutting board.
2. Add onion and garlic to the pan; cooking over medium heat until softened, about 5 minutes.
3. Meanwhile, cut sausage into thin slices. Return sausage to the pan and add wine, scraping up any browned bits from the bottom of the pan (added flavor!). Add rice, broth and saffron. Bring to a simmer, cover and cook for 5 mintes.
4. Stir in shrimp, tomatoes & peas. Add clams and mussels, cover, and cook until clams and mussels open, about 5 minutes. Discard any shelfish that haven't opened.
5. Season lightly with pepper. Serve Warm.

Number of Servings: 4

Recipe submitted by SparkPeople user AROCKWELL.