1 teaspoon saffron threads
3 (16-ounce) cans fat-free, less-sodium chicken broth
16 unpeeled jumbo shrimp (about 1pound)
3 tablespoon olive oil
2 links Spanish Bilbao chorizo sausage cut into 1/2-inch-thick slices
2 cups finely chopped onion
1 can clams with juice
1 teaspoon sweet paprika
3 large garlic cloves, minced
3 cups uncooked Medium grain rice
1 cup frozen green peas
1/2 lb mussels, scrubbed and debearded
Lemon wedges (optional)
To prepare paella, combine saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.
Heat 3 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add onion, sauté then sausage stirring occasionally. Add paprika, and 3 garlic cloves; cook 2 minutes. Add rice; cook 2 minute, stirring constantly. Stir in broth mixture, clams, and peas. Bring to a low boil; cook 15 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Remove from heat; cover with a foil and let stand 10 minutes. Serve with lemon wedges .