Party Paella

Party Paella
1 tablespoon olive oil 1 large onion (for about 1 cup chopped) 2 cans (6.5 ounces each) minced or chopped clams 1 fish-flavored bouillon cube, such as Knorr (see note)12-16 ounces reduced-fat kielbasa sausage 1 pound boneless, skinless chicken breast halves, defrosted if fro-zen 2 cups converted rice (see note) 3 bay leaves 2 teaspoons dried basil 2 teaspoons paprika1 frac12; teaspoons dried thyme leaves 1 tablespoon Worcestershire sauce 2 teaspoons bottled minced garlic frac12; teaspoon hot red pepper sauce, optional 1 can (14.5 ounces) diced tomatoes seasoned with onions and garlic 1 cup frozen green peasHeat the oil in a 4uml;-quart Dutch oven or soup pot on medium heat. Peel and coarsely chop the onion, adding it to the pot as you chop. Cook, stirring frequently, until the onion begins to soften, about 2 min-utes.Meanwhile, drain the juice from the clams into a 4-cup measure. Set the clams aside. Add enough water to the clam juice in the measure to equal 3uml; cups.Add the water/clam juice mixture and bouillon cube to the pot, cover the pot and bring it to a boil. When the water mixture boils, stir it until the bouillon cube is dissolved and mixed in.Meanwhile, cut the chicken and sausage into bite-size pieces. Add the chicken, kielbasa, rice, bay leaves, basil, paprika, thyme, Worcestershire, garlic, pepper sauce and diced tomatoes. Stir well, cover the pot, and reduce the heat to low. Simmer for 18 minutes.Meanwhile, pour the frozen peas into a colander and run cold tap water over them for about 1 minute to defrost slightly. Set aside to drain.When the rice has cooked 18 minutes, stir in the peas and the reserved clams. Continue to cook 2 minutes, or until the rice is tender and most of the liquid has evaporated. (The paella should still be moist.) Fluff and stir the paella with a fork, and serve. (The paella can stand, covered, for up to 30 minutes before serving. However, if you are going to allow the paella to stand longer than 10 minutes, stir in the peas between 5 and 10 minutes before serving to preserve their bright green color.)Serves eight.Cook?s notes: If your grocery store doesn?t stock fish-flavored bouillon cubes, ask the manager to order them, or substitute a chicken bouillon cube. We like to use converted rice in this recipe because its texture allows the dish to stand for up to 30 minutes before serving, adding flexibility for entertaining.Nutrition values per serving: 397 calories (13 percent from fat), 6 g fat (1 g saturated), 54 g carbohydrates, 2 g fiber, 31 g protein, 68 mg cholesterol, 1,016 mg sodium.