Ingredients
2 ½ servings
1/4C Extra Virgin Olive Oil
T Extra Virgin Olive Oil to sauté the shallots and garlic
2/3C Yellow onion chopped fine
1 Shallot chopped fine
1 Clove garlic chopped fine
1-1/2 Fresh bay leaf
No clams (Original recipe calls for 4 little neck clams)
5 Medium black mussels
4oz Cleaned calamari (Cut into 1” rings, and tentacles)
4 Sea scallops cut in half
4 Jumbo shrimp cut in half
1-1/2 Sprigs fresh rosemary
3 Sage leaves
1/2t Salt
Pinch Dried oregano
2t Fresh basil chopped
2cranks Fresh ground black pepper mix (red, white, green, black)
1/4t Red pepper flakes
7oz Canned seafood stock
7.6oz Arborio rice
2C Boxed chicken broth kept hot in small saucepan
Process
In a wide 6 quart (blue) pot, heat ¼ cup of olive oil over medium heat.
Add onions and bay leaves, stirring occasionally, until onions are golden brown, about 7 minutes.
Meanwhile, heat 1T of olive oil in a second pot.
Add shallots and garlic and cook until lightly browned, about 5 minutes.
Add clams, mussels, scallops, calamari, shrimp, rosemary, sage, salt, basil, oregano, black, and red pepper.
Add shellfish broth, bring to a boil and remove from the heat.
When the onions are golden brown in the first pot, add rice and stir well.
Add 1C hot chicken broth, and cook at a gentle boil, stirring constantly, until liquid is absorbed, about 5 minutes.
Add seafood and liquids from the second pot and continue cooking, stirring constantly, until rice is al dente.
If the rice absorbs all the liquid before it becomes al dente, add more chicken broth (1/2 cup) stirring in a little bit at a time until you get the consistency you want and the rice is cooked.
Mad Dog and Celeste's Recipes 