Mussels Clams And Shrimp With Saffron Risotto And Green Olive Relish Recipes

Steps:

• Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm.
• Heat olive oil in heavy large pot over medium heat. Add shallots; sauté until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes. Add clam juice, mussels, littleneck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges. Serve, passing Green Olive Relish separately.

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
• Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.

Steps:

• Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm. Heat olive oil in heavy large pot over medium heat. Add shallots; sauté until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes. Add clam juice, mussels, little neck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges. Serve, passing Green Olive Relish separately.

Steps:

• Mix all ingredients in small bowl to blend. (Can be made 1 day ahead. Cover and refrigerate.)

Steps:

• Sauté onion and garlic in olive oil for 2-3 minutes over moderately low heat, stirring occasionally. Add the rice and toast lightly for 1-2 minutes without letting the rice or onion take on any color.
• Add the wine and cook until almost completely absorbed. Add most of the hot fish stock (it should come about ½ inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
• Add the mussels, shrimp and squid (tentacles as well), and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes. As the rice continues to absorb the liquid, add more as needed.
• Remove the risotto from the heat, add butter Grana Padano or Parmesan cheese. Stir well to release the starches and make the risotto creamy.
• Season with pepper and serve immediately.

Steps:

• Heat oil in a large heavy pot over medium heat.
• Add garlic,bay leaf and crushed red pepper.
• Saute until garlic is tender (1 min).
• Add wine and bring to a boil.
• Add tomatoes and simmer until the tomatoes begin to break down and flavors blend (5 min).
• Turn up to medium and cook until sauce is good and warm.
• Add clams, cover and cook for 5 minutes.
• Stir in mussels, cover and cook until clams and mussels open, about 5 mins or so.
• When clams and mussels are almost all opened throw in the shrimp.
• Cover and cook about 1 1/2 min or until shrimp is done.
• Stir in torn basil leaves and serve.