Quick Paella

Ingredients

• 3 tablespoons olive oil
• 3 garlic cloves, chopped
• 1 cup frozen peppers and onions (6 oz)
• 1/4 lb kielbasa, quartered lengthwise and cut crosswise into 1/4-inch-thick slices (not low-fat)
• 2 cups long-grain minute rice
• 1/4 cup dry white wine
• 1 1/4 cups reduced-sodium chicken broth (10 fl oz)
• 1/8 teaspoon crumbled saffron thread
• 20 frozen cleaned medium raw shrimp
• 1 1/4 lbs mussels or hard-shelled clams (cleaned and scrubbed)
• 1/2 cup small pimento stuffed olive
• 1 cup frozen peas

Directions

1. 1

   Heat oil in a 12-inch heavy skillet over high heat until just smoking, then sauté garlic and frozen onions and peppers, stirring, until garlic and onions are golden, about 2 minutes.

2. 2

   Add kielbasa and cook, stirring, until kielbasa is lightly browned, about 2 minutes.

3. 3

   Add rice, wine, broth, saffron, and shrimp and cook, covered and undisturbed, over high heat until most of liquid is absorbed and shrimp are cooked through, about 6 minutes.

4. 4

   Stir in cockles, peas, and olives and cook, covered, until cockles open wide, 2 to 4 minutes. (Discard any cockles that remain unopened after 4 minutes.)

5. 5

   Remove from heat and let stand, covered, until all liquid is absorbed, about 5 minutes.