Ingredients
4-6 Servings
| 4 tbsp | Pastene Extra Virgin Olive Oil | |
| 1 1/2 cups | Pastene Italian Arborio Rice | |
| 2 tbsp | Pastene minced garlic | |
| 3 cups | fish or chicken stock | |
| 5 oz | baby clams | |
| 1 pinch | saffron | |
| 12 | fresh shrimp, peeled and deveined | |
| 12 | fresh scallops | |
| 1 tbsp | chopped fresh parsley | |
| 1 tbsp | chopped fresh basil | |
| Pastene Parm cheese |
Directions
- Heat olive oil in a saucepan over medium heat. Add rice and garlic. Cook until lightly browned.В
- Add 1 cup of fish or chicken stock. Continue cooking, stirring, until liquid is absorbed. Repeat until all necessary stock is absorbed.В
- Add clam juice from clams (reserve clams for later) and saffron. Mix well. Cook rice until nearly tender.В
- Arrange shrimps and scallops on top of rice, cover, and cook five minutes until seafood is cooked.В
- Stir in parsley, basil, and reserved clams. Serve hot with grated Parmesan, if desired.В