Serves 8
1 pouch Outrageously Good French Onion Soup Mix
3 tbsp olive oil
1 lb smoked sausage, cut into 1/2-inch thick rounds
2 large onions, thinly sliced
1 medium red bell pepper, seeded and cut into thin strips
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, with their juices
1/8 tsp saffron threads
2 1/2 cups water
1 cup converted rice
1 lb large shrimp, peeled and deveined
2 lobster tails, shelled and cut into pieces
16 little neck clams, discarding any with broken shells,
scrubbed
1 cup petite peas, fresh or frozen (defrosted)
1. Heat the oil in a 12-inch saute pan that is at least 3 inches deep over medium-high heat. Add the sausage and cook, stirring, until it begins to brown, about 4 minutes. Add the onion, bell peppers, and garlic. Cook, stirring, until softened (3-4 minutes). Add the tomatoes and soup mix and bring to a boil.
2. Add the saffron to the water to dissolve, then add the saffron water to the pan. Stir in rice, cover and cook for 10 minutes.
3. Add the shrimp, lobster tails, and clams and cook for another 10 minutes. Discard any of the clams that have not opened. Stir in the peas, cover, and cook the paella for another 5 minutes. Serve immediately.
