2 T. extra virgin olive oil

1 medium onion, peeled and chopped

2 large cloves garlic, chopped

1 ½ C. long-grain white rice

3 C. chicken stock

1 C. Mirassou Monterey County Riesling

¼ tsp. saffron (or ¼ tsp. ground turmeric and 1 / 8 tsp. paprika)

2 ripe tomatoes, seeded and diced

1 (9-oz.) package frozen artichoke hearts, thawed and cut in half

1 small red bell pepper, seeded and diced

8 mussels

8 hard shell clams

16 medium prawns, peeled and deveined

½ C. fresh or frozen peas

 

Brown linguica or sausage in a large stainless steel pan or skillet for 10 minutes over medium heat stirring frequently; remove from pan and set aside. Add oil to skillet; add onion and garlic; sauté for 5 minutes. Add rice and cook for 5 minutes more or until translucent; stir in the stock, wine, saffron and linguica or sausage. Bring to a boil; reduce heat and simmer over low heat, loosely covered, for 15 minutes. Remove lid and season to taste with salt and pepper; top with tomatoes, artichoke hearts and bell pepper. Nestle the seafood into the surface of the rice; cover and cook over very low heat, loosely covered, for 10 minutes or until the mussels and clams have opened and the shrimp is pink. Stir in peas and cook for 1 minute. NOTE: Discard mussels and clams that do not open.

 

Yield:

Calories:

Fat:

Fiber: