Orzo Paella

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 cups kernel corn whole frozen
• 0.3 cup cooking wine dry white
• 0.8 cup parsley fresh divided chopped
• 2  garlic cloves minced
• 2 pounds littleneck clams ( 2 dozen)
• 1 pound mussels fresh scrubbed
• 2 tablespoons olive oil divided
• 1.5 cups onion chopped
• 1.5 teaspoons oregano dried
• 1.5 pounds orzo pasta uncooked
• 1 teaspoon paprika hot
• 1.5 cups peas sweet green frozen
• 2 cups bell pepper red chopped
• 0.5 teaspoon saffron threads crushed
• 1 tablespoon salt 
• 8 ounces kielbasa sausage cut into 1/2-inch slices
• 1 pound shrimp fresh deveined peeled
• 3 quarts water 

Equipment

• frying pan
• slotted spoon
• dutch oven

Directions

1. Bring 3 quarts water and salt to a boil in a Dutch oven; add orzo and saffron. Cook 7 minutes or just until tender; drain and keep warm.
2. Add 1 tablespoon olive oil to pan.
3. Place pan over medium heat; add sausage. Cook 3 to 4 minutes or until browned, stirring occasionally.
4. Remove sausage from pan, using a slotted spoon; set aside, and keep warm.
5. Heat remaining 1 tablespoon olive oil in pan over medium heat until hot.
6. Add red bell pepper, onion, and garlic. Saut 3 minutes. Stir in corn and next 5 ingredients.
7. Add clams; cover and cook 5 minutes.
8. Stir in mussels and shrimp. Cover and cook 6 minutes or until clams and mussels open and shrimp turn pink. Discard clams or mussels that do not open. Return sausage to pan. Stir in orzo and 1/2 cup parsley; toss well.
9. Transfer to a large platter; sprinkle with remaining parsley.
10. Serve immediately.