Gluten-Free, Dairy-Free, Serves 4

• 2 Tbsp olive oil

• 1 white onion minced

• 3 cloves garlic minced

• 1 1/2 cup roasted red peppers diced

• 2 vegan chorizo sausage

• 1 Tbsp tomato paste

• 1/2 cup dry white wine

• 1 1/2 cup Arborio rice

• 3 cups vegetable broth

• 1 dried bay leaf

• Juice of 1 lemon

• 1 pound shrimp peeled and deveined

• 1/2 pound littleneck clams washed

• salt and pepper to taste

• fresh parsley to garnish

Directions:

Preheat the oven to 325 degrees F. In a large oven-safe skillet, heat the oil over medium heat. Add the onion and saute until tender. Stir in the garlic and cook until fragrant. Add in the peppers and chorizo. Cook until the chorizo browns, about 5-6 minutes. Stir in the paste until it turns a deep brick-red color. Add the rice and stir well to combine, cooking for about 1 minute. Pour the wine and the broth in with the bay leaf and lemon juice. Stir well and bring to a simmer. Nestle the shrimp and the clams into the pan. Bake uncovered until the clams open, about 22-25 minutes. Season with salt and pepper to taste and garnish with parsley.