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Ingredients

• Cooking Time: 35
• Servings: 6
• Preparation Time: 10
• * 6 tbsp. olive oil
• * 1 cup minced onions
• * 1 small sweet red bell pepper, seeded, cut into 1/2' pieces
• * 1 small sweet green bell pepper, seeded, cut into 1/2' pieces
• * 1 cup canned chopped tomatoes, drained
• * 1 tbsp. minced garlic
• * 1 tbsp. minced fresh thyme
• * 1 lb. sea scallops
• * Sea salt and freshly ground black pepper
• * 6 oz. andouille sausage, cut into 1/2' thick pieces
• * 1/2 cup dry white wine
• * 3 cups long-grain rice
• * 1 tsp. saffron threads
• * 3 cups chicken stock, hot
• * 3 cups clam juice, hot
• * 12 large or jumbo shrimp, cleaned and peeled, leaving tails intact
• * 1 lb. fresh fish (grouper, scrod, haddock, halibut or swordfish), skinless, cut into 1' chunks
• * 16 fresh mussels
• * 1/2 lb. sugar snap peas
• * 1 medium red pepper, cut into long 1/2' wide strips
• * Chopped fresh parsley to garnish

Description

Drawing On The Seafood Traditions Of Spain, This Hearty Dish Is Full Of Flavor And Taste. And The Gorgeous Colors Of Saffron, Snap Peas And Red Pepper Make It A Perfect Choice For A Fancy Meal.

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