“Decadent Portuguese Seafood Rice Pot with Aromatic Saffron Infusion – Gluten-Free Feast for Two”

Allergens

Shellfish, Shrimp, Gluten (in broth)

Ingredients

• 16 oz Arborio rice 2 cups vegetable broth (gluten
• free) 1 cup white wine 1 lb fresh shrimp, peeled and deveined 1 lb clams, scrubbed and washed 1 onion, finely chopped 3 garlic cloves, minced 1 tsp ground paprika 1/2 tsp saffron threads, crushed 1/4 cup fresh parsley, chopped 1/4 cup extra virgin olive oil Salt and pepper to taste

Instructions

1. In a large pan over medium heat, add the olive oil and sauté onions until they become translucent.
2. Add garlic, paprika, and saffron threads. Cook for 2 minutes while stirring to release the flavors.
3. Deglaze the pan with white wine and let it reduce by half.
4. Add Arborio rice and mix well, ensuring each grain is coated with the aromatic oil mixture.
5. Pour in the vegetable broth gradually, allowing the rice to absorb the liquid completely before adding more.
6. Season with salt and pepper to taste.
7. Gently fold in shrimp and clams into the rice mixture, making sure they are evenly distributed.
8. Cover the pan and cook on low heat for 10 15 minutes until the shrimp is cooked through and the clams have opened.
9. Discard any unopened clams and stir in fresh parsley before serving.

Chef’s Insight

The key to this recipe is in the saffron infusion, which adds depth and warmth to the Arborio rice. Be mindful not to overcook the shrimp and clams, as they can become rubbery or closed respectively.

Notes

Use a seafood-specific colander to clean clams for the best results. Make sure the white wine used is gluten-free.