Weeknight Clams and Spanish Chorizo Paella | The Fancy Pants Kitchen

Ingredients

• 2 cups low-sodium chicken broth
• Pinch of saffron threads
• 8 scrubbed littleneck clams
• 2 tbsp olive oil
• 2 ounces cured Spanish chorizo, sliced into 1/8-inch-thick rounds
• 1/2 cup minced onion
• 3 garlic cloves, thinly sliced
• 1 tsp smoked paprika
• 1 & 1/2 cups arborio rice
• Kosher salt and freshly ground black pepper
• 1/3 cup dry white wine
• 1 large roasted red pepper from a jar, drained, cut into 1/4-inch-wide strips
• 1/2 cup frozen peas, thawed