SEAFOOD PAELLA

Steps:

• 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.
• 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.
• 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.
• 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.
• Add onion, garlic, and bell peppers to paella pan; saute until onions are translucent, about 3 minutes. Add uncooked rice; saute 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.
• Meanwhile, place remaining cup of stock mixture, cockles, and mussels in a saute 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.
• 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 saute pan. Stir in parsley; garnish with peas. Serve immediately.