Mediterranean Fare

Mediterranean Fare

Mediterranean Fare - Ingredients Use in Mediterranean fare - Ingredients Use to Make Shellfish Paella Risotto - Shellfish Paella Risotto | Tips on - Find TipsShellfish Paella Risotto

Serving: 6 persons
Prep Time: 20 minutes
Cooking Time: 50 minutes


1/2 pound of Italian sausages, casings removed
1 pound of clams, scrubbed
1/2 pound of uncooked medium shrimp, peeled and De-veined
1/2 pound of mussels, scrubbed, De-bearded
1 tbsp of olive oil
1 small onion, chopped
4 bottles of clam juice
1 tsp of saffron threads
2 cups of medium-grain rice
1/2 cup of white wine, dry
1 package of frozen peas, thawed
2 large plum tomatoes, seeded and chopped


Take a large deep-bottomed pot and heat the oil over medium heat. Add the chopped onion and saute till the onions turn translucent, stirring occasionally. When done add the sausage meat to the pot and cook until the sausage is no longer pink, breaking up with fork. After about 5 minutes, add the clams and the mussels to the pot. Increase the heat to medium-high, cover and cook till the shells open. Then transfer the clams and mussels to a bowl. Through away any shell that do not open. Cover the shellfish to keep it warm. In the mean time mix the clam juice and saffron threads in a small pan and mount on heat. Bring the mixture to simmer and reduce the heat to low. Now add the rice to the same pot where the clams and mussels were cooked in and stir over medium heat for 2 minutes. Then add the dry white wine and cook till all of the wine is evaporated, stirring continuously for about 3 minutes. Add warm clam juice mixture to this and simmer till the rice is just tender and the liquid is creamy. Cook for about 20 minutes, stirring frequently. Now combine the shrimp, peas and the chopped
tomatoes into the risotto and mix well. Cook till the shrimp are just done, stirring frequently for about 3 minutes. Add salt and pepper to the risotto as required. Spread the clams and mussels over the risotto and serve immediately.

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