Recipes from the Twit Army Mess Hall - Mussels, Clams and Shrimp with Saffron Risotto and Green Olive Relish

Don't skip on the olive relish you really need the taste from the lemon peel, parsley & olives to complete this dish.

Finished Risotto

Ingredients:
Olive Relish

• 1/2 cup coarsely chopped pitted brine-cured green olives
• 1/4 cup extra-virgin olive oil
• 1 tablespoon chopped fresh parsley
• 1 1/2teaspoons grated lemon peel

Risotto

• 2 cups chicken stock or canned low-salt chicken broth
• 1/4 teaspoon saffron threads
• 2 tablespoons extra-virgin olive oil
• 1/4 cup chopped shallots
• 1 cup arborio (sometimes labeled risotto) rice or medium-grain white rice
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 1 cup bottled clam juice
• 20 mussels, scrubbed, debearded
• 12 little neck clams, scrubbed
• 12 uncooked large shrimp, peeled, deveined, tails left intact, if you peel them your self save the shells
  
• 3/4 cup chopped tomatoes, I use roma but you can use any type you like as long as they aren't the 'sweet' type
  
• 1/4 cup sliced green onions

Preparation:

Olive Relish
Mix all the ingredients together in a small bowl and set aside for at least 2 hours for the flavors to blend.

Risotto:

Bring stock and saffron to simmer in medium saucepan, if you kept the shrimp shells add them to the stock & simmer until the shells turn pink (This step adds some extra oomph to the stock). Remove from heat, remove the shells, if used, and cover to keep warm.

Heat olive oil in heavy large pot over medium heat. Add shallots; saute until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes. Do not try and short on this step, if you add all the stock at once it won't absorb properly and you'll have a soupy mess instead of risotto. Add clam juice, mussels, little neck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges. Serve, passing Green Olive Relish separately.

Report from the Twit Army Mess hall - Chicken & Rice, Latin Style

Ingredients
2 pounds chicken thighs with skin and bone
2 tablespoons unsalted butter, cut into bits
1 tablespoon olive oil
1 large onion, chopped (2 cups)
3 garlic cloves, minced
1 cup medium-or long-grain white rice, I use Basmati
1 cup reduced-sodium chicken broth
3/4 cup water
1/4 teaspoon crumbled saffron threads
1 Turkish or 1/2 California bay leaf (Make sure you check, Turkish bay is much milder than California bay leaves)
1 cup frozen peas (not thawed)
Garnish: chopped flat-leaf parsley

Preparation
Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Heat butter and oil in a 12-inch heavy skillet (at least 2 inches deep) over medium-high heat until foam subsides, then brown chicken, turning once, about 10 minutes total. Transfer chicken with tongs to a plate.
Pour off all but 2 tablespoon fat from skillet. Cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring, until golden, about 6 minutes. Add rice and cook, stirring, 1 minute. Add broth, water, saffron, and bay leaf and bring to a full boil. Nestle chicken in rice, keeping as much rice around (rather than under) chicken as possible, and add juices from plate. Simmer, covered tightly with lid, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 25 minutes. Remove from heat and stir in peas. Cover with a kitchen towel but keep the towel off the food and then lid and let stand until all of liquid is absorbed, about 15 minutes. Discard bay leaf and serve.(very important, a bay leaf is actually sharp enough to perforate the intestines).

Serves 4

This is easy to make but must be served as soon as cooked, you can't keep it for the next day