Seafood Paella

• 18 large mussels
• 18 littleneck clams
• 1 lb. chorizo or hot Italian sausage links
• 2 lb. large shrimp, shelled and deveined
• 2 Tbsp. olive oil
• 1 large onion, diced
• 1 large red pepper, cut into strips
• 1 large (14 1/2 to 16 oz.) can tomatoes
• 2 c. parboiled rice
• 1/2 c. dry white wine
• 1/2 tsp. saffron threads
• 1/2 tsp. thyme leaves
• 2 chicken flavor bouillon cubes
• 1 (9 oz.) pkg. frozen artichoke hearts, thawed
• 4 Tbsp. capers, drained

1. With brush, scrub mussels and clams under running water. Remove beards from mussels.
2. In 8-quart Dutch oven over high heat, in 1 inch boiling water, heat mussels and clams to boiling. Reduce heat to medium; cover and cook until shells open.
3. Discard top shell from each mussel.
4. Rinse mussels on half shell and clams in cooking broth.
5. Cover and refrigerate mussels and clams. Reserve 2 cups clear broth.

mussels, littleneck clams, chorizo, shrimp, olive oil, onion, red pepper, tomatoes, rice, white wine, saffron threads, thyme, chicken flavor, frozen artichoke hearts, capers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082566 (may not work)