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Recipe courtesy of Mary Sue Milliken and Susan Feniger

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Yield:: 4 to 6 servings

Level:: Easy

Ingredients

1 1/2 pounds small clams
1 1/2 pounds mussels
1 cup dry white wine
1 1/2 pounds orzo
4 tablespoons olive oil
2 medium onions, finely chopped
8 cloves garlic, minced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 to 2 Serrano chiles, seeded and minced
3 large tomatoes, cored, seeded and diced
1 pound medium shrimp, peeled and deveined
1 cup fresh or frozen peas
Pinch saffron
1 bunch fresh oregano, chopped
1 teaspoon ground coriander
1 to 2 cups clam juice or fish stock, warmed
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Directions

In a covered pot, steam clams and mussels with white wine until shells open, about 5 minutes. Strain and reserve broth.

Meanwhile, fill a stockpot with water and bring to a rolling boil. Add salt and orzo and boil for about 8 minutes. Carefully drain in a colander (the orzo can slip through colander holes if they are too big).

Heat oil in a large skillet or paella pan over moderate heat. Add onions and saute until soft, about 10 minutes. Add garlic and saute another 2 minutes to release aromas. Stir in bell peppers, chiles and tomatoes and cook another 2 to 3 minutes, or until slightly softened. Stir in shrimp and cook until shrimp turn pinkorange, about 1 to 2 minutes. Add peas, saffron, oregano, coriander and reserved broth from mussels and clams. Simmer for a few minutes.

Stir in orzo and heat through, adding clam juice or fish stock as needed to make a soupy texture. Stir in clams and mussels. Adjust seasoning.

To serve, spoon hot paella into serving bowls and serve immediately.

My Private Notes

Name: Pasta Paella with Orzo
Yield: 4 to 6 servings
Ingredients: 1 1/2 pounds small clams; 1 1/2 pounds mussels; 1 cup dry white wine; 1 1/2 pounds orzo; 4 tablespoons olive oil; 2 medium onions, finely chopped; 8 cloves garlic, minced; 1 yellow bell pepper, sliced; 1 green bell pepper, sliced; 1 to 2 Serrano chiles, seeded and minced; 3 large tomatoes, cored, seeded and diced; 1 pound medium shrimp, peeled and deveined; 1 cup fresh or frozen peas; Pinch saffron; 1 bunch fresh oregano, chopped; 1 teaspoon ground coriander; 1 to 2 cups clam juice or fish stock, warmed; 1 teaspoon coarse salt; 1/2 teaspoon freshly ground black pepper