Risotto Style Seafood Paella

Risotto Style Seafood Paella

Matt Caudle
Serves: 8 • Time to Prepare: 60 min.


1 lb. peeled and deveined shrimp, thawed
1 1/4 lbs. Littleneck, washed
1 1/4 lbs. cleaned mussels
1/4 cup olive oil
4 ounces chorizo, chopped
1 onion, chopped
3 cloves garlic, crushed
3/4 cup dry white wine
1 pinch saffron
1 roma tomato, seeded and cut into 1/2" pieces
1/2 cup roasted red peppers, chopped
2 tsp. paprika
2 1/2 cups arborio rice (risotto rice)
5 cups low salt chicken broth
  salt and pepper to taste
4 ounces frozen peas
3 tbsp. lemon juice


Heat oil in a large, wide, ovenable dish (preferably a paella pan) over medium-high heat; add chorizo and sauté until brown. Add onions and garlic; cook 2 minutes. Add white wine, saffron, tomato, and peppers. Cook for 4-5 minutes. Add paprika and rice; cook for 30 seconds. Stir until rice is well coated and all ingredients are combined.

Add broth, bring to a boil, reduce heat to low and simmer for 3 - 4 minutes. Remove from heat; add shrimp, clams, and mussels. Mix well and place in a preheated 375°F (190°C) oven for 20 - 25 minutes.

Add frozen peas and continue to bake until moisture is absorbed and shellfish have opened (approx 5 min.).

Let the paella rest for 5 minutes covered with foil before serving in a large shallow dish. Drizzle with freshly squeezed lemon juice.


Source: Aqua Star