Recipe - Pasta Paella With Orzo

1 One half pound Small clams
1 One half pound Mussels
1 cup Dry white wine
1 One half pound Orzo
4 tablespoon Olive oil
2 md Onions; finely chopped
8 Garlic cloves; minced
1 Yellow bell pepper; cut or sliced up
1 Green bell pepper; cut or sliced up
1 Serrano chiles; seeded and
minced
(1 to 2)
3 lg Tomatoes; cored, seeded,
; and minced
1 pound Medium shrimp; peeled and
deveined
1 cup Fresh or frozen peas
1 pn Saffron
1 bn Fresh oregano; chopped
1 teaspoon Ground coriander
1 cup Clam juice or fish stock;
warmed (1 to 2)
1 teaspoon Coarse salt
One half teaspoon Freshlyground black pepper

In a covered pot, steam clams and mussels with white wine until shells
open, about 5 minutes. Strain and reserve broth. Meanwhile, fill a stockpot
with water and bring to a rolling boil. Add salt and orzo and boil for
about 8 minutes. Carefully drain in a colander (the orzo can slip through
colander holes if they are too big). Heat oil in a large skillet or paella
pan over moderate heat. Add onions and saute until soft, about 10 minutes.
Add garlic and saute another 2 minutes to release aromas. Stir in bell
peppers, chiles and tomatoes and cook another 2 to 3 minutes, or until
slightly softened. Stir in shrimp and cook until shrimp turn pink orange,
about 1 to 2 minutes. Add peas, saffron, oregano, coriander and reserved
broth from mussels and clams. Simmer for a few minutes. Stir in orzo and
heat through, adding clam juice or fish stock as needed to make a soupy
texture. Stir in clams and mussels. Adjust seasoning. To serve, spoon hot
paella into serving bowls and serve immediately. This recipe yields 4 to 6