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Paella With Orzo

pasta, shellfish

1/2 pound hot turkey or chicken sausage; diced
2 tablespoons sun-dried tomato oil
1 large onion; chopped
1 red bell pepper; seeded, diced
1 green bell pepper; seeded, diced
4 cloves garlic; minced
1 1/2 cups orzo
3 1/2 cups Clamato juice
1 can (14-oz) diced tomatoes
1/4 cup chopped drained sun-dried tomatoes
1 teaspoon salt
3/4 teaspoon coarse black pepper
1 tablespoon lemon juice
1/8 teaspoon powdered saffron
1/2 pound baby clams; in shell
12 large raw prawn tails; in shell
1/2 pound mussels; in shell
1/2 cup frozen peas

Sauté sausage chunks in a very large skillet until browned; remove and keep warm. Add the tomato oil to the pan and heat. When hot, add onion, red pepper, green pepper, garlic; cook and stir occasionally until onion is just tender; add orzo and mix well. Stir in Clamato juice and diced tomatoes; mix well; cover and cook over low to medium heat about 15 minutes or until orzo is tender (mixture will still be slightly "soupy"). Add sundried tomatoes, seasonings, sausage chunks and seafood. Mix well. Cover and cook another 7 minutes. Stir and check for any unopened mussels or clams. Discard unopened shells. Add peas; stir and cook another 3-4 minutes (covered) until peas are cooked. Serve in large shallow bowls with additional bowls handy for the shells! Delicious with cold salads, flatbread and red wine.

Contributor: Jan Peskett - Save-on-Foods' Appeal

Yield: 6 servings

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