Paella, the traditional Spanish dish with shellfish and saffron flavored rice, is one of my favorites.  In it's original form it is cooked over an outdoor fire.  I don't have that luxury, so I was happy to find this easy version on Gourmet.com.

It turned out great.  Somehow more like a latin jambalaya.  I left out the peas, and traded clams for mussels.  Delicious.

Quick Paella  
Originally featured on Gourmet.com  
3 tablespoons olive oil 
3 garlic cloves, chopped 
1 cup frozen onions and bell peppers (6 oz) 
1 lb kielbasa (not low-fat), quartered lengthwise and cut crosswise into 1/4-inch-thick slices (1 cup) 
2 cups instant long-grain white rice such as Uncle Ben’s 
1/4 cup dry white wine 
1 1/4 cups reduced-sodium chicken broth (10 fl oz) 
1/8 teaspoon crumbled saffron threads 
20 frozen cleaned raw medium shrimp such as Contessa brand 
1 1/4 lb cockles or other very small (1-inch-wide) hard-shelled clams, scrubbed 
1 cup frozen peas 
1 cup small pimiento-stuffed green olives 

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. Add kielbasa and cook, stirring, until kielbasa is lightly browned, about 2 minutes. 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. 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.) Remove from heat and let stand, covered, until all liquid is absorbed, about 5 minutes.