Contributed by Ruby Sorrow
(serves 6 as a main course)
1) Put clams in a pot with 2 inches of water and cook covered over high heat. Check periodically to remove any opened clams until all clams are done. This will ensure that the clams are not over cooked. Remove clams from shell and set aside. Reserve clam water.
2) Lightly oil a skillet, cast iron if you have it, and heat until hot. Salt and pepper the scallops and add to the skillet. Shake pan to keep scallops from sticking and sear on both sides. Do in batches if pan is not big enough. Set scallops aside.
3) Scrape out the bottom of the skillet if there's a lot of gunk on the bottom, re-oil it and then reheat heat it. Salt and pepper the shrimp to taste and add them to hot skillet. Once shrimp are pink and have just started to curl remove from heat and set aside. Don't wait until they have curled up tight or the shrimp will be overcooked.
4) OK, clean the skillet. You don't need it any more. And strain the reserved clam juice in to a measuring cup or something and clean that pot too. It will be one less thing you'll have to clean when your done. Trust me, you'll thank me later.
5) Pour yourself a cocktail.
6) Take a pan that is at least 2 1/2 inches deep with a 12-13 inch diameter (a paella pan is perfect) or larger and oil the bottom or use a 4 quart pot.
7) Over medium high heat sauté the onions and carrots until the onions are translucent. Do not forget to season them as you are sautéing.
8) Add the rice, the saffron threads and the butter and continue sautéing until the rice becomes opaque.
9) Add the cup of wine and deglaze the pan as needed. Add two cups of water and bring to a boil.
10) Reduce heat and simmer, stirring gently. Once the water evaporates, add the clam juice to the mixture, always stirring. With evaporation, keep adding the clam juice and the boiling water until the rice is no longer crunchy but is still firm or al dente and the broth has formed a thick sauce that binds the rice together. It should not be soupy. The consistency should be more like a creamy sauce that feels like velvet on the tongue.
11) Stir in the cup of peas and the cockles if you are using them and cover for 3 - 4 minutes. Once the cockles have opened add the clams, shrimp, and sea scallops to the risotto. Adjust the seasonings. Cover and cook for 2 minutes or until shellfish has warmed. (If cockles are not being used then add the shellfish with the peas.)
12) Serve and eat.
Notes:
You can use any combo of shellfish. The important thing beside taste is the colors. The yellow saffron rice, the green peas, the pink shrimp, the brown & white scallops, the orange carrots, the...mucus color of the clams. Ideally it should look as pretty as it tastes. I encourage you to use this recipe as a building block to create your own risotto.
Mussels can be substituted for clams.
Lobster or Alaskan Crab can substitute for Shrimp.
If you don't like peas, use asparagus cut into 1" pieces.
Use fish bouillon cubes instead of plain water.
This page last updated 08/192003/