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1
Coat a large saucepan with extra-virgin olive oil and bring to a medium-high heat.
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2
Add the diced onion, season with salt, and cook for 3 to 4 minutes.
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3
Add the fennel and crushed red pepper and cook for another 3 to 4 minutes.
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4
Add the garlic and sweat for 1 to 2 more minutes.
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5
The veggies should look soft and wilted, be very aromatic, but not have any color.
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6
Add the white wine and cook until it has reduced by half.
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7
Stir in the tomatoes, saffron, lemon zest, bay leaf, and 1 cup of water.
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8
Taste for seasoning, and season with salt.
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9
It should not taste done but it should taste good.
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10
Bring to a boil, then reduce the heat and simmer for about 15 minutes.
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11
Taste again; it should taste really good now.
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12
Add some more salt, if needed, (it probably will).
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13
Turn off the heat and reserve.
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14
Coat a large skillet with olive oil and bring to a high heat.
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15
Season the shrimp generously with salt.
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16
When the oil is sizzling, add the shrimp and cook them on both sides until they turn pink, about 1 minute on each side.
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17
Remove the shrimp from the pan to a plate and reserve.
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18
Remove the oil from the pan and put over medium-high heat.
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19
Add the clams and the cooked tomato mixture.
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20
Cover and cook until the clams begin to open, about 5 minutes.
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21
If the tomato mixture starts to become too thick add some water.
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22
Taste to make sure it tastes good and season with some salt, if needed.
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23
Add the beans, escarole, and the cooked shrimp.
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24
Cover and cook for another 2 to 3 minutes.
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25
Remove the clams and shrimp from the pan to a bowl.
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26
Spoon the tomatoes and beans into 2 large bowls.
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27
Arrange the shrimp and clams on top.
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28
Garnish with the reserved fennel fronds and drizzle with extra-virgin olive oil.
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29
Call yourself a super star!
