Nice to SEA-food you again! (shrimp clam scallop and mussel paella)

Who would have thought that writing this book would drain me of any creativity I have left to so much as write up a quick little recipe. I have been so busy finishing up with this project and doing final tests on the recipes I must admit that the very last thing on my mind is food...but lucky for you I have been working on desserts for the past three days and I am hungry!! I have been craving seafood and veggies(anything non-sugar based) and i have most especially been dreaming about Paella.
  Paella is a Spanish dish.it's simular to a jambalaya...it has your rice, sausage, seafood veggies and spices. There are three basic types of paella..they vary depending on where you are in Spain...theres your classic paella that is made with meats and garden veggies and land snails and then there is your mixed paella which is pretty much like a free form (throw anything in ) and then theres my personal favorite shrimp and seafood paella that omits some of the veggies and most importantly .the land snails.. In my version I like to add fresh shucked clams and mussels as well as clam juice, it adds this great briny flavor and really balances out the dish.  Seafood is super cheap right now and kielbasa is on sale everywhere. Your probably looking at spending around $15.00 for a dish that serves 6 comfortably. Theres allot of rain and cooler temps headed our way and this is a fantastic dish to serve for a nice get together.

1tbsp. cold pressed olive oil
1 Spanish onion chopped
1 green pepper finely diced
1 cup kielbasa
1 pound shrimp
1/2 lb fresh clams(cleaned)
1/2 lb scallops
1/2 lb mussels
8 oz. clam juice
3 plum roma tomatos(chopped and seeded)
1/2 cup fresh peas
1/2 cup green olives diced(pitted)
3 cloves garlic diced
1bay leaf
1/4 cup water
1/4 cup white wine
1/4teaspoon saffron
1/2 cup water
3/4 rice
Over med high heat saute the onions and kielbasa until tender. Add garlic and saffron. Cook 2 minutes and then add your rice. Add the clam juice, bay leaf and 1/4 cup water, bring to a boil then reduce to medium heat and cover. Simmer 10 minutes. Add tomatoes and wine then cover and simmer 15 minutes until the rice is tender. Add all the seafood and cook for 8 minutes until rice is done. Serve.