- Portion size 6 servings
- 3 cups fish stock
- 3 cups chicken stock
- 2 cups water
- 1/4 teaspoon saffron threads crumbled
- 3 tablespoons extra virgin olive oil approx
- 1 onion chopped
- 2 cloves garlic minced
- 1 1/2 cup arborio rice
- 3/4 cups dry white wine
- 1 lb squid cleaned
- 1 lb mussel scrubbed
- 3/4 lbs large shrimp peeled and deveined
- 2 tablespoons chopped fresh Italian parsley
- fresh cracked pepper
In saucepan, bring stock, water and saffron just to simmer over medium heat; reduce heat to low and keep warm.
In large shallow saucepan, heat oil over medium heat; cook onion and garlic, stirring, for 3 minutes or until softened. Stir in rice until well coated.
Stir in 1/2 cup (125 mL) of the warm stock; cook, stirring constantly, until all liquid is absorbed. Stir in wine; cook, stirring, until wine is absorbed. Continue to add stock,
1/2 cup (125 mL) at a time, stirring after each addition until completely absorbed, for about 15 minutes or until rice is almost tender.
Meanwhile, cut squid into 1/2 inch (1 cm) rings. Add squid, mussels and shrimp to rice; cover and cook for about 7 minutes or until mussels are open and shrimp are pink. Uncover and stir in parsley. Serve sprinkled with pepper and drizzled with more oil.