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1
Measure out peas.
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2
Set on counter to thaw.
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3
Pour broth, clam juice and wine into a large bowl or 8-cup (2-L) measuring cup.
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4
Stir in saffron and leave on counter to steep.
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5
Finely chop onion, garlic and jalapenos.
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6
Seed and coarsely chop peppers.
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7
Slice sausages into thick rounds.
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8
Heat oil in a large saucepan over medium heat.
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9
Add onion, garlic, jalapenos, peppers and sausages.
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10
Stir often just until sausages are lightly browned, 5 to 6 minutes.
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11
Stir in rice, paprika, thyme and oregano.
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12
Pour in saffron mixture.
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13
Increase heat to high and bring mixture to a boil, stirring often.
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14
Cover and reduce heat to medium-low.
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15
Simmer, stirring occasionally, until rice is tender and liquid is absorbed, 25 to 30 minutes.
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16
Then spread out on a large baking sheet with shallow sides.
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17
Refrigerate, uncovered and stirring occasionally, until rice is cool, about 20 minutes.
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18
Meanwhile, coarsely chop tomatoes.
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19
Thinly slice green onions.
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20
Chop coriander.
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21
Scrape rice into a large mixing bowl.
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22
Stir in tomatoes, green onions, peas, coriander and salad dressing.
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23
Add salt and pepper, if needed.
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24
Salad will keep well, covered and refrigerated, overnight.
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25
Serve with Spanish Shrimp-and-sausage Kebabs.
