This amazing Tapas recipe I founded at http://blog.williams-sonoma.com and I love it. The Spanish know how to do party food. Small portions of bold, colorful dishes create an easygoing, communal feeling when passed around a table of friends.
Serve this colorful Spanish dish family style for a casual get-together, either spooned onto a platter or directly from the pan. If the mussels at your fish market look good, use them in place of or in addition to the clams, being careful to remove their beards before they go into the pan.
2 Tbs. extra-virgin olive oil
1 lb. Spanish dry-cured chorizo, cut into slices 1/2 inch thick
1 yellow onion, chopped
1 red bell pepper, seeded and chopped
3 cloves garlic, minced
Salt and freshly ground pepper
2 cups long-grain white rice such as basmati
1/2 tsp. saffron threads (optional)
4 cups chicken broth
1 to 2 lb. small clams such as little neck or Manilla, scrubbed
1 lb. large shrimp, peeled and deveined
1 cup frozen baby peas
Lemon wedges for serving
