2 T extra-light olive oil, divided
1 t crushed saffron threads
1 (8-oz) bottle clam juice
1 (14 oz) can fire roasted diced tomatoes
12 fresh mussels, beards removed and scrubbed clean
16 fresh littleneck clams, soaked in cold water 15 minutes
1 lb large shrimp, peeled and deveined
¼ lb squid (calamari) cut into circles
½ cup pimento stuffed green olives
Remove to the platter.
Stir to combine and turn off heat while slicing sausages.
Cover and cook another 7 to 8 minutes, or until mussel and clam shells have opened.
Add the shrimp and squid, cover and let cook another 5 minutes.
Remove lid and sprinkle with peas, olives, parsley, and roasted bell pepper slices.
Turn up heat for 30 seconds to let the rice stick and caramelize on the bottom of the pan.