Seafood Paella - cooking recipe

Ingredients

18 large mussels
18 littleneck clams
1 lb. chorizo or hot Italian sausage links
2 lb. large shrimp, shelled and deveined
2 Tbsp. olive oil
1 large onion, diced
1 large red pepper, cut into strips
1 large (14 1/2 to 16 oz.) can tomatoes
2 c. parboiled rice
1/2 c. dry white wine
1/2 tsp. saffron threads
1/2 tsp. thyme leaves
2 chicken flavor bouillon cubes
1 (9 oz.) pkg. frozen artichoke hearts, thawed
4 Tbsp. capers, drained

Preparation

With brush, scrub mussels and clams under running water. Remove beards from mussels.
In 8-quart Dutch oven over high heat, in 1 inch boiling water, heat mussels and clams to boiling. Reduce heat to medium; cover and cook until shells open.
Discard top shell from each mussel.
Rinse mussels on half shell and clams in cooking broth.
Cover and refrigerate mussels and clams. Reserve 2 cups clear broth.