Shellfish Paella Risotto Recipes

ONE-POT SEAFOOD ORZO RISOTTO

One-Pot Seafood Orzo Risotto image

Easy and delicious as well as a real stunner, this winner dinner comes together in less than an hour. It's a paella-like pasta dish that cooks on the stovetop, then your choice of seafood is added and the dish goes under the broiler until it's cooked through.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 1h

Number Of Ingredients 17

Ingredients

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced (2 tablespoons)
1/2 red onion, chopped (1 cup)
1/2 bulb fennel, cored and chopped (1 cup)
3 tablespoons tomato paste
Coarse salt and freshly ground pepper
1/2 cup dry vermouth
1/2 teaspoon saffron
1 pound orzo
2 cups clam juice
1 cup low-sodium chicken broth
12 mussels
1/2 pound medium shrimp (about 16), deveined
1/2 pound squid, cut into rings
1 pound cockles or other small clams
1 pound halibut or other meaty white fish, cut into chunks
Fresh flat-leaf parsley leaves, for serving

Steps:

Preheat broiler with rack 8 inches from heat source. Heat oil in a large ovenproof braiser or saute pan over medium-high heat. Add garlic, onion, and fennel; saute, stirring occasionally, until just starting to brown, about 3 minutes. Add tomato paste; season with salt and pepper and cook, stirring, 2 minutes. Stir in vermouth and saffron and cook 1 minute more.
Add orzo, clam juice, and broth; bring to a simmer. Stir in mussels and simmer, stirring frequently, until almost all liquid is absorbed and orzo is al dente, about 9 minutes.
Season shrimp and squid with salt and add to braiser with cockles, scattering throughout and nestling into orzo mixture. Broil 5 minutes. Season fish with salt and tuck into mixture. Broil until seafood is cooked through, about 5 minutes more. Let stand 5 minutes, top with parsley, and serve.

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