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¼ cup olive oil, divided
8 to 12 ounces raw jumbo shrimp, peeled and deveined
½ 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
¼ cup chopped fresh parsley