Mussels, Clams And Shrimp With Saffron Risotto And Green Olive
 

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

A fabulous all-in-one dish, similar to paella, from Lucques in Los
Angeles.

2 cups chicken stock or canned low-salt chicken broth
1/4 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
1/4 cup chopped shallots
1 cup arborio rice or medium-grain white rice
4 garlic cloves, minced
1/2 cup dry white wine
1 cup bottled clam juice
20 mussels, scrubbed, debearded
12 littleneck clams, scrubbed
12 uncooked large shrimp, peeled, deveined, tails left intact
3/4 cup chopped tomatoes

1/4 cup sliced green onions
Lemon wedges
Green Olive Relish

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;
saute 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.

Makes 4 servings.

Green Olive Relish

1/2 cup coarsely chopped pitted brine-cured green olives
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh parsley
1 1/2 teaspoons grated lemon peel

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

Makes about 2/3 cup.
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