3 tablespoons olive oil
3 garlic cloves, chopped
1 pound kielbasa (not low-fat), quartered lengthwise and cut crosswise into ¼-inch-thick slices (1 cup)
1 1/4 cups reduced-sodium chicken broth (10 fl oz)
1/8 teaspoon crumbled saffron threads
1 1/4 pounds cockles or other very small (1-inch-wide) hard-shelled clams, scrubbed
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.