Seafood Paella Risotto

Name: Seafood Paella Risotto
Ingredients: 1 tablespoon olive oil; 1/2 onion (chopped); 1/2 pound spanish chorizo (diced); 1 pound clams (scrubbed); 1/2 pound mussels (scrubbed); 1/2 pound finfish (diced); 16 ounces chicken stock; 1 teaspoon saffron threads; 2 cups carnaroli rice; 1/2 cup dry white wine; 1/4 pound uncooked p&d medium shrimp; 1/4 pound chicked (diced); 6 ounces spring peas; 2 large plum tomatoes (seeded and diced); 4 ounces roasted garlic puree; 2 ounces chopped parsley; 2 ounces fresh lemon juice

17 ingredients

3 steps

Ingredients

1 tablespoon olive oil
1/2 onion (chopped)
1/2 pound spanish chorizo (diced)
1 pound clams (scrubbed)
1/2 pound mussels (scrubbed)
1/2 pound finfish (diced)
16 ounces chicken stock
1 teaspoon saffron threads
2 cups carnaroli rice
1/2 cup dry white wine
1/4 pound uncooked p&d medium shrimp
1/4 pound chicked (diced)
6 ounces spring peas
2 large plum tomatoes (seeded and diced)
4 ounces roasted garlic puree
2 ounces chopped parsley
2 ounces fresh lemon juice

Directions

1

Heat 1 tablespoon olive oil in heavy large saucepan over medium heat. Add chopped onion and cook until almost tender, stirring occasionally, about 5 minutes. Add sausage, add clams and mussels. Increase heat to medium-high, cover and cook until shells open, about 5 minutes. Transfer clams and mussels to medium bowl, discarding any that do not open. Cover shellfish and keep warm. Meanwhile, combine stock and saffron threads in small saucepan; bring mixture to simmer. Reduce heat to low; keep warm.
2

Add arborio rice to same saucepan that clams and mussels were cooked in and stir 2 minutes over medium heat. Add dry white wine and cook until wine is evaporated, stirring constantly, about 3 minutes. Add warm clam juice mixture and simmer until rice is just tender and liquid is creamy, stirring frequently, about 20 minutes.
3

Mix shrimp, peas and chopped tomatoes into risotto and cook until shrimp are just cooked through, stirring frequently, about 3 minutes. Season risotto to taste with salt and pepper. Top risotto with clams and mussels and serve immediately.