Shellfish Paella Risotto Recipe

Name: Shellfish Paella Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/2 onion, chopped; 1/2 pound hot Italian sausages, casings removed; 1 pound clams, scrubbed; 1/2 pound mussels, scrubbed, debearded; 4 8-ounce bottles clam juice; 1 teaspoon saffron threads; 2 cups arborio rice or medium-grain rice; 1/2 cup dry white wine; 1/2 pound uncooked medium shrimp, peeled, deveined; 1 10-ounce package frozen peas, thawed; 2 large plum tomatoes, seeded, chopped

Servings: persons

1 tablespoon olive oil
1/2 onion, chopped
1/2 pound hot Italian sausages, casings removed
1 pound clams, scrubbed
1/2 pound mussels, scrubbed, debearded
4 8-ounce bottles clam juice
1 teaspoon saffron threads
2 cups arborio rice or medium-grain rice
1/2 cup dry white wine
1/2 pound uncooked medium shrimp, peeled, deveined
1 10-ounce package frozen peas, thawed
2 large plum tomatoes, seeded, chopped

1
Heat 1 tablespoon olive oil in heavy large saucepan over medium heat.
2
Add chopped onion and cook until almost tender, stirring occasionally, about 5 minutes.
3
Add sausage meat.
4
Cook until sausage is no longer pink, breaking up with fork, about 5 minutes.
5
Add clams and mussels.
6
Increase heat to medium-high, cover and cook until shells open, about 5 minutes.
7
Transfer clams and mussels to medium bowl, discarding any that do not open.
8
Cover shellfish and keep warm.
9
Meanwhile, combine clam juice and saffron threads in small saucepan; bring mixture to simmer.
10
Reduce heat to low; keep warm.
11
Add arborio rice to same saucepan that clams and mussels were cooked in and stir 2 minutes over medium heat.
12
Add dry white wine and cook until wine is evaporated, stirring constantly, about 3 minutes.
13
Add warm clam juice mixture and simmer until rice is just tender and liquid is creamy, stirring frequently, about 20 minutes.
14
Mix shrimp, peas and chopped tomatoes into risotto and cook until shrimp are just cooked through, stirring frequently, about 3 minutes.
15
Season risotto to taste with salt and pepper.
16
Top risotto with clams and mussels and serve immediately.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/2 onion, chopped, 1/2 pound hot Italian sausages, casings removed, 1 pound clams, scrubbed, and more.

Yes, Shellfish Paella Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shellfish Paella Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions