Seafood Paella (Risotto)

1. 1

   Sautee garlic in olive oil until tender. Add Arborio rice and stir to coat. Crumble in saffron threads and add wine. When wine is absorbed, add one cup of stock and sausage. When stock is absorbed, add clams and fish to rice mixture and add one cup stock. Continue to add stock one cup at a time as liquid is absorbed. When you have about 2 cups of reserve liquid left, add shrimp and muscles to rice mixture and then add another cup of stock. If necessary, add final cup of stock. When rice and shrimp are cooked, and clams and muscles are open, recipe is done.

* Per serving · 4 servings · Values may vary.

No additional tips available.