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Ingredients:
1 dozen mussels
1 dozen littleneck clams
2 tablespoons olive oil
1 red onion, finely chopped
1 carrot, finely chopped
1 green pepper, finely chopped
2 cups Arborio or other short-grain rice
5 cups clam juice, vegetable or chicken broth
1 pinch saffron
2 garlic cloves, minced
2 tablespoons chopped flat-leaf parsley
Salt to taste
1/4 teaspoon (or more) red-pepper flakes
1 pound large shrimp, peeled and deveined
1 pound dry sea scallops
1/2 cup frozen peas
1/2 cup roasted red-pepper strips
1/4 pound fire-roasted tomatoes, chopped
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Directions:
Wash the mussels and remove the beards. Discard any that won’t stay closed.
Wash the clams and allow to soak in salted water. Discard any that open. Set
aside. Heat the oil in a large skillet. Sauté the onion, carrot, fire-roasted
tomatoes and green pepper until tender. Add the rice and stir until well-coated.
Add 3 cups of the juice or broth, the saffron, garlic and parsley. Season with
salt and red-pepper flakes and bring to a boil. Reduce heat and simmer for 10
minutes uncovered. Add the shrimp and scallops and the remaining broth. Cover
and cook for 10 more minutes. Remove the cover and decorate the top with the
peas, red-pepper strips, clams and mussels. Add more liquid ifit seems too dry.
Cover and cook until the clams and mussels open.
Serves 6.
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