1 pound cooked chicken or turkey sausage, sliced into ½-inch pieces

1 cup frozen petit pois

2 tablespoons chopped parsley, for garnish

1. Preheat oven to 350 degrees.

2. Heat the oil over medium-high heat in a 14-inch paella pan or 13- or 14-inch large oven-safe saute pan. Saute the onion and cook until softened, about 7 minutes. Add the red pepper and sauté about 2 minutes or until slightly softened. Add and saute the chorizo for about 2 minutes or until well coated. Stir in the garlic and cook for 30 seconds. Add the tomato paste and paprika and cook about 1 minute, until slightly darker in color. Season with salt and pepper.

3. Add the rice and cook, stirring to coat the rice, for a minute without browning. Pour in the clam juice and 1 cup of stock and using potholders, move the pan around so that the ingredients are even and mixed together. Cook until it is absorbed, about 4 to 5 minutes.

4. Add the rest of the stock and the saffron and bring to a boil. Cover and place in the oven. (If you don’t have a cover, use aluminum foil.) Cook for about 30 to 35 minutes or until the liquid is almost absorbed.

5. Remove the pan from the oven and add the shellfish, sausage and frozen peas, and stir to evenly blend. Return to the oven and cook for 10 minutes or until the mussels and or clams are open, and the shrimp are pink and fully cooked. Remove from the oven and keep covered until serving. Garnish with parsley just before serving.

The clever cook could:

Advance preparation: This dish may be prepared up to 45 minutes before serving. Cover to keep warm.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2021 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.