Hearty Seafood Paella with Lowcountry Rice Grits - Rich and Flavorful– White House Farms

Ingredients

• 1 cup thinly sliced roasted red bell pepper (from a jar, preferably oil-packed)
• 1 tablespoon sherry vinegar
• 1 1/2 cups Charleston Gold Rice Grits
• 4 teaspoons olive oil, divided
• 6 ounces smoked chorizo, thinly sliced
• 1 cup diced onion
• 2 cloves garlic, thinly sliced
• 2 small Roma tomatoes, core removed, grated on a box grater (to yield 1/2 cup)
• 1 teaspoon smoked paprika
• 1/2 cup white wine
• 1 teaspoon saffron
• 3 cups vegetable broth
• 12 littleneck clams, scrubbed clean under cold running water
• 1/2 pound medium wild-caught shrimp, peeled and deveined
• 1/2 cup frozen green peas
• Parsley leaves, for garnish
• Lemon wedges, to serve