Serves 4-6
16 raw peeled and cleaned shrimp
8 oz. cleaned squid cut into 1/2 inch slices
2 green bell peppers, deseeded and cut into strips
1 large onion finely chopped
4 garlic cloves
2 fresh bay leaves
1 tsp Spanish Saffron threads
1/2 tsp crushed De Arbol Chile
2 cups Carnaroli Rice
1 cup dry white wine
3 1/2 cups Pacific Chicken or Vegetable Broth
12-16 little neck clams cleaned
12-16 large mussels cleaned
6 tablespoons Il Casolare Unfiltered Extra Virgin Olive Oil
Trapani Sea Salt
Freshly ground Tellicherry Peppercorns
chopped parsley
Heat 1/2 the oil and stir fry the shrimp for about 2 minutes, until they turn pink. Transfer to a plate. Do the same with the squid and add to the shrimp.
Heat the remaining oil and add the peppers and onions. Stir fry until tender. add the garlic, bay leaves, Spanish Saffron, De Arbol Chile and the Carnaroli Rice and cook for 1 minutes stiring constantly. Add the wine and cook for another minute. Add a ladle of stock and stir the rice. As the broth gets absorbed add more and continue to do so until the rice is almost cooked (about 15 minutes). Add the clams and mussels and contimue to cook until the shells open. Add the shrimp and squid. Sprinkle with parsley and serve.
Recipe and photo courtesy of Danin L., Rome, Italy
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