Rice with Seafood - Riso alla Marinara
Pinch of saffron
20 mussels, scrubbed and debearded
20 littleneck clams, scrubbed
1 small (1 lb) live lobster
or 1/4 lb lobster meat
4 Tb finely chopped parsley
4 garlic cloves, peeled and finely chopped
1/2 cup olive oil
1/4 lb squid, cleaned and cut into small pieces or rings
2 cups Arborio rice, washed
Salt
Pepper
1. Put the saffron in a small cup with 3 tablespoons of tepid
water to steep. Steam the mussels and clams until they open.
Discard any mussels or clams that do not open. Remove the
clams and mussels from their shells. Reserve 3/4 cup of the
clam and mussel juice for this recipe and save the rest for
another use. Set aside. Steam the live lobster for 12 to 15
minutes. Drain. When it is cool, remove the meat, chop, and
set aside.
2. In a large pan, sauté the
parsley and garlic in 1/3 cup olive oil for 2 minutes over
medium heat. Add the squid and reduce the heat to low. Continue
cooking, uncovered, for 12 minutes.
3. In a heavy pot with a tight fitting
lid, sauté the washed rice in the remaining olive oil
for 1 minute. Add the reserved clam and mussel juice and 1
1/3 cups of water. Check the clam and mussel juice to see
how salty it is, then add salt to taste. Stir and bring to
a boil. Reduce to a low simmer and cook until al dente, about
12 minutes, but check before that time. Add a few tablespoons
of boiling water if the rice is too hard.
4. Add the lobster meat, clams, and
mussels to the pan with the squid. Stir and add pepper to
taste. Pour the saffron water over the seafood. Stir again
and cook over low heat for 10 minutes.
5. Pour the rice into a mixing bowl
and mix with half the seafood. Spread the mixture on a serving
platter and cover with the remaining seafood. Serve hot or
at room temperature.
Serves 4.
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