Orzo Paella

• 3 quarts water
• 1 tablespoon salt
• 1 1/2 pounds uncooked orzo
• 1/2 teaspoon saffron threads, crushed
• 2 tablespoons olive oil, divided
• 8 ounces kielbasa sausage, cut into 1/2-inch slices
• 2 cups chopped red bell pepper
• 1 1/2 cups chopped onion
• 2 garlic cloves, minced
• 2 cups frozen whole kernel corn
• 1 1/2 cups frozen petite sweet green peas
• 1/4 cup dry white wine
• 1 1/2 teaspoons dried oregano
• 1 teaspoon hot paprika
• 1/2 teaspoon freshly ground black pepper
• 2 pounds littleneck clams (about 2 dozen)
• 1 pound fresh mussels, scrubbed and debearded
• 1 pound fresh shrimp, peeled and deveined
• 3/4 cup chopped fresh parsley, divided

1. Bring 3 quarts water and salt to a boil in a Dutch oven; add orzo and saffron. Cook 7 minutes or just until tender; drain and keep warm.
2. Add 1 tablespoon olive oil to pan. Place pan over medium heat; add sausage. Cook 3 to 4 minutes or until browned, stirring occasionally. Remove sausage from pan, using a slotted spoon; set aside, and keep warm.
3. Heat remaining 1 tablespoon olive oil in pan over medium heat until hot. Add red bell pepper, onion, and garlic. Saute 3 minutes. Stir in corn and next 5 ingredients. Add clams; cover and cook 5 minutes.
4. Stir in mussels and shrimp. Cover and cook 6 minutes or until clams and mussels open and shrimp turn pink. Discard clams or mussels that do not open. Return sausage to pan. Stir in orzo and 1/2 cup parsley; toss well. Transfer to a large platter; sprinkle with remaining parsley. Serve immediately.

water, salt, orzo, saffron threads, olive oil, kielbasa sausage, red bell pepper, onion, garlic, kernel corn, frozen petite sweet green peas, white wine, oregano, hot paprika, freshly ground black pepper, littleneck clams, mussels, shrimp, fresh parsley

Taken from www.myrecipes.com/recipe/orzo-paella (may not work)