INGREDIENTS
•
2 tablespoons extra-virgin olive oil
•
1 onion, diced
•
3 garlic cloves, diced
•
1 1/2 cups chopped roasted red peppers, diced
•
2 links cooked chorizo, sliced
•
1 tablespoon tomato paste
•
1 1/2 cups carnaroli or arborio rice
•
1/2 cup white wine
•
3 cups chicken broth
•
1 pinch dried saffron
•
1 dried bay leaf
•
Juice of 1 lemon
•
1 pound shrimp, peeled and deveined
•
1 pound littleneck clams, washed well
•
1 1/4 cups peas
•
Salt and freshly ground black pepper
•
Fresh parsley, as needed for garnish