• 1 Tbsp olive oil
• ¼ tsp saffron threads
• 3 cups warm chicken stock
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 28oz can tomatoes
• 1 small sweet green pepper, diced
• 1 ½ cups short grain rice
• ½ tsp each salt and pepper
• ½ cup frozen peas
• 12 oz clams
• 2 green onions, minced
• 8 lemon wedges

In large deep skillet, heat oil over high heat; heat sausage, stirring, until browned, about 2 minutes. Transfer to platter. Add chicken to pan; cook over medium heat until browned and no pink remains, about 7 minutes.

Stir saffron into chicken stock; set aside. Add onion and garlic to pan; cook, stirring, until softened, 4 minutes. Add stock mixture, tomatoes and green pepper; bring to boil, breaking up tomatoes with spoon and stirring to scrape up any brown bits from the bottom of the pan. Stir in rice, salt and pepper. Add chicken, simmer gently over low heat, stirring often, for 20 minutes. Gently stir in peas and sausage.

Meanwhile, scrub clams under cold running water. Discard any clams with cracked shells or ones that do not close when tapped. Nestle clams into rice until almost covered; cook over low heat until rice is tender and clams are open, 7-10 minutes. Discard any clams that do not open. Garnish with onions and lemon wedges. Serves 4.

To save time, use fully cooked Breast Meat Quik Strips. Add in after heating the sliced sausage.