Shellfish Paella Risotto Recipes

SEAFOOD PAELLA

Seafood Paella image

This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately).

Provided by Claudia Roden

Categories Rice Christmas Easter New Year's Day Dinner Lunch Mussel Shrimp Squid Saffron Summer Healthy Christmas Eve Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

1 large onion, finely chopped
5 tablespoons olive oil
2 garlic cloves, crushed to a paste or finely chopped
2 tomatoes, peeled and chopped
1/2 teaspoon sugar
Salt
1 teaspoon pimentón dulce (or sweet paprika)
A good pinch of saffron threads
4 cleaned small squid, bodies sliced into 1/4-inch-wide rings, tentacles left whole
2 cups medium-grain Spanish paella rice or risotto rice, such as Arborio or Carnaroli
3 cups fish or chicken stock, plus more if needed
1 cup dry white wine
12 jumbo shrimp in their shells
16 mussels, scrubbed and debearded

Steps:

Fry the onion in the oil in a 16-inch paella pan until soft, stirring often. Stir in the garlic, and before it begins to color, add the tomatoes. Add the sugar, salt to taste, pimentón (or paprika), and saffron, stir well, and cook until the tomatoes are reduced to a jammy sauce and the oil is sizzling. Add the squid and cook, stirring, for a minute or so. Add the rice and stir well until all the grains are coated. (You can prepare the dish to this point up to an hour in advance.)
Bring the stock and wine to a boil in a saucepan. Pour over the rice, bring to a boil, and add salt to taste (even if the broth tastes a bit salty, it will not be salty when it is absorbed by the rice). Stir well and spread the rice out evenly in the pan (do not stir again). Cook the rice over low heat for 18 to 20 minutes, moving the pan around and rotating it so that the rice cooks evenly. Lay the shrimp on top after 10 minutes and turn them when they have become pink on the first side. Add a little more hot stock toward the end if the rice seems too dry and you hear crackly frying noises before it is done. When the rice is done, turn off the heat and cover the pan with a large piece of foil.
Steam the mussels with a finger of water in a pan with a tight-fitting lid. As soon as they open, they are cooked. Throw away any that have not opened.
Arrange the mussels on top of the paella.

ONE-POT SEAFOOD ORZO RISOTTO

One-Pot Seafood Orzo Risotto image

Easy and delicious as well as a real stunner, this winner dinner comes together in less than an hour. It's a paella-like pasta dish that cooks on the stovetop, then your choice of seafood is added and the dish goes under the broiler until it's cooked through.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 1h

Number Of Ingredients 17

Ingredients

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced (2 tablespoons)
1/2 red onion, chopped (1 cup)
1/2 bulb fennel, cored and chopped (1 cup)
3 tablespoons tomato paste
Coarse salt and freshly ground pepper
1/2 cup dry vermouth
1/2 teaspoon saffron
1 pound orzo
2 cups clam juice
1 cup low-sodium chicken broth
12 mussels
1/2 pound medium shrimp (about 16), deveined
1/2 pound squid, cut into rings
1 pound cockles or other small clams
1 pound halibut or other meaty white fish, cut into chunks
Fresh flat-leaf parsley leaves, for serving

Steps:

Preheat broiler with rack 8 inches from heat source. Heat oil in a large ovenproof braiser or saute pan over medium-high heat. Add garlic, onion, and fennel; saute, stirring occasionally, until just starting to brown, about 3 minutes. Add tomato paste; season with salt and pepper and cook, stirring, 2 minutes. Stir in vermouth and saffron and cook 1 minute more.
Add orzo, clam juice, and broth; bring to a simmer. Stir in mussels and simmer, stirring frequently, until almost all liquid is absorbed and orzo is al dente, about 9 minutes.
Season shrimp and squid with salt and add to braiser with cockles, scattering throughout and nestling into orzo mixture. Broil 5 minutes. Season fish with salt and tuck into mixture. Broil until seafood is cooked through, about 5 minutes more. Let stand 5 minutes, top with parsley, and serve.

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