Directions

1. In a large Dutch oven heat oil over medium heat. Add onion; cook and stir until tender, about 5 minutes. Add sausage; cook 5 minutes or until no longer pink, stirring with a fork to crumble; drain. Add clams and 3 1/2 cups of the broth; cook, covered, 5 minutes or until clams open. (Discard any that do not open.) Remove clams; keep warm.
2. Add rice to pot. Cook 2 minutes, stirring constantly. Add saffron; simmer 20 to 25 minutes or until rice is tender; add remaining 1 cup broth as needed.
3. Stir in shrimp, tomatoes and peas. Cook 3 minutes or until shrimp turn pink and opaque. Return clams to pot; stir until heated through. Sprinkle with parsley, and serve.