large onion, finely chopped
2 cups of peas
2 tomatoes, peeled and chopped
5 tablespoons olive oil
1 bundle of cilantro
2 garlic cloves, crushed to a paste or finely chopped
1/2 teaspoon sugar
1 teaspoon sweet paprika
A good pinch of saffron threads
2 Bison Sausage Link sliced (Sawyers Brook Bison)
2 cups medium-grain Spanish paella rice
3 cups fish Stock
1 cup dry white wine
10 jumbo shrimp in their shells
Sear the onion and sliced Bison links in a 16-inch paella pan until soft, stirring frequently. Stir in the garlic then add the tomatoes and 2 cups of peas shortly after. Add the sugar, salt to taste, paprika, and saffron, stir well, and cook until the tomatoes are reduced down stirring frequently. Add the rice and stir well until all the grains are coated.
Bring the stock and wine to a boil in a saucepan then pour over the rice in paella pan. Bring to a boil, and add salt to taste. Stir well and spread the rice out evenly in the pan and let the liquid soak the rice while cooking. Cook the rice over low heat for 18 to 20 minutes, moving the pan around and rotating it so that the rice cooks evenly. Place the shrimp on top after the dish looks to be almost done. The shrimp will take about 10 minutes to cook When the rice is done, turn off the heat and cover the pan with lid.
Steam the mussels and clams in a separate pan with about an inch of water and white wine mixture until they open. Once open they are done.
Arrange the mussels, clams, and cilantro on top of the paella.