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| 3 |  | cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat |
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| 2 | | cups low-sodium clam juice |
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| | Pinch saffron |
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| 1 | | cup sugar-snap peas, tough strings removed, cut in half on the bias |
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| 2 | | links chicken sausage, cut into 1/2-inch rounds |
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| 12 | | medium shrimp, peeled and deveined |
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| 12 | | squid(about 1 pound), cleaned and cut into 1-inch rings |
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| 1 | | medium onion, peeled and finely diced |
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| 2 | | tablespoons minced garlic |
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| 1 | | red bell pepper, seeded and cut into 1-inch-long matchsticks |
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| 1 | | yellow bell pepper, seeded and cut into 1-inch-long matchsticks |
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| 1 | | pound uncooked paella rice |
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| 1 | | pound cockles and mussels |
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| 1/4 | | teaspoon paprika |
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| 1/4 | | teaspoon freshly ground black pepper |
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| 6 | | plum tomatoes, seeded and cut into 1/4-inch dice |
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| 1/4 | | cup coarsely chopped fresh flat-leaf parsley |
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| | Olive-oil cooking spray |
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| | 1. Place stock, clam juice, and saffron in a medium saucepan over medium-high heat. Bring to a boil, cover, and reduce heat; simmer 15 minutes. Remove from heat; set aside. |
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| | 2. Prepare an ice bath. Bring a medium saucepan of water to a boil, and blanch sugar snap peas until bright green and just tender, about 1 minute. Using a slotted spoon, transfer peas to ice bath; let cool. Drain, and set aside. |
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| | 3. Coat a paella pan (or a 6-quart Dutch oven that measures 11 inches in diameter and 5 inches in height) with cooking spray; set over medium-high heat. Add sausage, and cook until well browned, turning, about 5 minutes. |
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| | 4. Add shrimp, and cook 1 1/2 minutes. Add squid, and cook until opaque, about 1 1/2 minutes more. Transfer seafood and sausage to a plate, and set aside. |
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| | 5. Add onion, garlic, and bell peppers to paella pan; sauté until onions are translucent, about 3 minutes. Add uncooked rice; sauté until translucent, 1 to 2 minutes more. Add 4 cups reserved stock mixture; bring to a boil. Reduce heat to medium low, and cover. Cook until most liquid has been absorbed and the rice is just tender, about 10 minutes. |
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| | 6. Meanwhile, place remaining cup of stock mixture, cockles, and mussels in a sauté pan over medium-high heat. Cover, and bring to boil. Cook until all shells have opened, 2 to 3 minutes; discard any that remain closed. |
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| | 7. Add paprika, black pepper, tomatoes, shrimp, squid, and sausage to rice mixture; combine. Add cockles, mussels, and cooking liquid to mixture, being careful to leave behind any residue in sauté pan. Stir in parsley; garnish with peas. Serve immediately. |
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| | | Per serving: 585 calories, 11 g fat, 258 mg cholesterol, 77 g carbohydrate, 904 mg sodium, 44 g protein, 4 g dietary fiber. |
