Quick Paella

From Epicurious. Delicious!

• Ready In: 40 mins
• Serves: 6

Ingredients

• 3  tablespoons olive oil
• 3  garlic cloves, chopped
• 1  cup  frozen peppers and onions (6 oz)
• 1⁄4 lb kielbasa, quartered lengthwise and cut crosswise into 1/4-inch-thick slices (not low-fat)
• 2  cups long-grain minute rice
• 1⁄4 cup dry white wine
• 1 1⁄4 cups reduced-sodium chicken broth (10 fl oz)
• 1⁄8 teaspoon  crumbled saffron thread
• 20  frozen cleaned  medium raw shrimp
• 1 1⁄4 lbs mussels (cleaned and scrubbed) or 1 1⁄4 lbs hard-shelled clams (cleaned and scrubbed)
• 1⁄2 cup  small  pimento stuffed olive
• 1  cup  frozen peas

Directions

1. Heat oil in a 12-inch heavy skillet over high heat until just smoking, then sauté garlic and frozen onions and peppers, stirring, until garlic and onions are golden, about 2 minutes.
2. Add kielbasa and cook, stirring, until kielbasa is lightly browned, about 2 minutes.
3. Add rice, wine, broth, saffron, and shrimp and cook, covered and undisturbed, over high heat until most of liquid is absorbed and shrimp are cooked through, about 6 minutes.
4. Stir in cockles, peas, and olives and cook, covered, until cockles open wide, 2 to 4 minutes. (Discard any cockles that remain unopened after 4 minutes.)
5. Remove from heat and let stand, covered, until all liquid is absorbed, about 5 minutes.