Spanish Seafood Paella

Ingredients (18)

• 1/4 cup olive oil, divided
• 8 to 12 ounces raw jumbo shrimp, peeled and deveined
• 1/2 tablespoon smoked paprika, divided
• 2 teaspoons salt, divided
• fresh ground black pepper, to taste
• 1 small yellow onion, diced
• 6 ounces smoked pork sausage, sliced and cut into half-moons, (I use Andouille sausage)
• 1 small green bell pepper, diced
• 1 small red bell pepper, diced
• 6 cloves garlic, minced
• 2 teaspoons saffron threads, crumbled
• 2 cups short grain rice, I use Arborio Rice
• 1 cup dry white wine
• 4 cups seafood stock
• 1 pound manila clams, scrubbed and purged*
• 1 cup fresh or frozen green peas
• 1 pound mussels, scrubbed and debearded
• 1/4 cup chopped fresh parsley