Paella with Asparagus and Sugar Snap Peas

Ingredients

• 2 teaspoons Pimentn de la Vera (hot Spanish smoked paprika) or hot Hungarian paprika
• 2 ½ cups Spanish Bomba rice, Italian arborio rice, or medium-grain white rice
• 2 ½ cups onions
• 5 cups low-salt chicken broth
• 1 teaspoon salt
• 24 mussels
• 5 ounces sugar snap peas
• + 11 more ingredients
• • 18 small littleneck clams (about 1 1/4 pounds)
  • Lemon wedges
  • 1 large tomato
  • 3 large garlic cloves
  • 2 Spanish chorizo sausage links (6 ounces)
  • ½ teaspoon saffron threads
  • 1 pound uncooked large shrimp, peeled, deveined, tails left intact, shells reserved
  • ¼ cup olive oil
  • ¾ cup dry white wine
  • 1 pound slender asparagus
  • ¹/₃ cup roasted canned Piquillo peppers or roasted red peppers from jar

Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain, rinse under cold water, and drain again. Bring 4 1/2 cups broth to simmer in medium saucepan over medium heat. Add reserved shrimp shells; simmer 10 minutes. Bring wine to simmer in small saucepan...

View full recipe at Epicurious