Ingredients

• 1 1/2 pounds small clams
• 1 1/2 pounds mussels
• 1 cup dry white wine
• 1 1/2 pounds orzo
• 4 tablespoons olive oil
• 2 medium onions, finely chopped
• 8 cloves garlic, minced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 to 2 Serrano chiles, seeded and minced
• 3 large tomatoes, cored, seeded and diced
• 1 pound medium shrimp, peeled and deveined
• 1 cup fresh or frozen peas
• Pinch saffron
• 1 bunch fresh oregano, chopped
• 1 teaspoon ground coriander
• 1 to 2 cups clam juice or fish stock, warmed
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. In a covered pot, steam clams and mussels with white wine until shells open, about 5 minutes. Strain and reserve broth.
2. Meanwhile, fill a stockpot with water and bring to a rolling boil. Add salt and orzo and boil for about 8 minutes. Carefully drain in a colander (the orzo can slip through colander holes if they are too big).
3. Heat oil in a large skillet or paella pan over moderate heat. Add onions and saute until soft, about 10 minutes. Add garlic and saute another 2 minutes to release aromas. Stir in bell peppers, chiles and tomatoes and cook another 2 to 3 minutes, or until slightly softened. Stir in shrimp and cook until shrimp turn pinkorange, about 1 to 2 minutes. Add peas, saffron, oregano, coriander and reserved broth from mussels and clams. Simmer for a few minutes.
4. Stir in orzo and heat through, adding clam juice or fish stock as needed to make a soupy texture. Stir in clams and mussels. Adjust seasoning.
5. To serve, spoon hot paella into serving bowls and serve immediately.