Ingredients:
2 tablespoons water
1/2 teaspoon saffron threads
2 teaspoons olive oil
1 cup diced onions
4 cloves garlic, crushed
1 cup water
1 (16 ounce) cans chopped tomatoes
1 -2 cup chicken broth
1 dash crushed red pepper flakes
1 dash fresh ground black pepper
1 cup uncooked arborio rice
2 cups canned artichoke hearts, drained and quartered
1/2 cup dry vermouth
16 small mussels, scrubbed or 16 small littleneck clams or 16 small mahogany clams
1 lb large shrimp, peeled,deveined
3/4 lb sea scallops
3/4 lb boneless salmon steaks, cut into chunks with skin removed or 3/4 lb fresh swordfish or 3/4 lb fresh tuna
1/4 cup minced fresh parsley
Directions:
Heat oil in a dutch oven (or other large cooking pot) over medium high heat.
Add onion, garlic; saute 2 minutes.
Add saffron liquid, 1 cup water, tomatoes, chicken broth, red& black pepper and bring to a boil.
Stir in rice, cover, reduce heat and simmer 10 minutes.
Stir occasionally.
After 10 minutes check consistency of rice – should be creamy with some liquid.
If necessary add more water until rice is tender and creamy.
Add artichokes, vermouth, seafood& fish.
Cover and simmer 5 minutes or until mussel (or clam) shells open.
Discard any unopened shells.
Sprinkle with parsley.
Servings: 6
Time preparation: 30 min.
Time total: 60 min.