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Mussels, cockles, shrimp, and squid are combined in a paella; paella is also the name of the two-handled pan used to make this dish.

• 3 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
• 2 cups low-sodium clam juice
• Pinch of saffron
• 1 cup sugar-snap peas, tough strings removed, cut in half on the bias
• 2 links chicken sausage, cut into 1/2-inch rounds
• 12 medium shrimp, peeled and deveined
• 12 squid, (about 1 pound), cleaned and cut into 1-inch rings
• 1 medium onion, peeled and finely diced
• 2 tablespoons minced garlic
• 1 red bell pepper, seeded and cut into 1-inch-long matchsticks
• 1 yellow bell pepper, seeded and cut into 1-inch-long matchsticks
• 1 pound uncooked paella rice
• 1 pound cockles and mussels
• 1/4 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 6 plum tomatoes, seeded and cut into 1/4-inch dice
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• Olive-oil cooking spray

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