- 16 large mussels
- 30 ml (2 tbsp) olive oil
- 8 shrimp (16/20 or 21/25)
- 8 scallops (15/25)
- 150 g (5 oz) calamari rings
- 75 g (2 1/2 oz) butter
- 2 large French shallots, minced
- 350 g (12 oz) Arborio rice
- 200 ml (3/4 cup) white wine
- 500 ml (2 cups) fish stock or clam juice
- 500 ml (2 cups) water
- 1 pinch of Iranian saffron threads
- Salt and freshly ground black pepper
- 60 g (2 oz) snow peas, frozen
- 50 g (1 3/4 oz) Parmesan Reggiano
- 50 ml (3 tbsp + 1 tsp) 15% cooking cream
- In a cooking pot with the lid on and a little bit of water, cook the mussels for 5 minutes until they open. Set aside.
- In a skillet, heat the oil over high heat.
- Fry the shrimp, scallops and calamari rings for 1 minute on each side. Set aside.
- In a saucepan, melt the butter over low heat.
- Add the shallots.
- Cook and stir periodically until the shallots turn transparent and soft.
- Add the rice and cook for 2 minutes, stirring constantly.
- Moisten with white wine and continue cooking.
- Once the rice has absorbed all the wine, add half of the hot fish stock.
- Season with saffron, salt and pepper.
- Cook for 25 minutes over low heat, stirring constantly and gradually adding the rest of the fish stock and the water as the rice absorbs the liquid.
- About 5 minutes before the end of cooking, add the seafood and snow peas. Turn down the heat.
- Once the rice is soft and has absorbed all the liquid (right before it starts sticking to the bottom of the saucepan), remove it from the heat.
- Add the Parmesan and the cream.