INGREDIENTS
3 tbsp
extra virgin olive oil
1
onion
2
garlic cloves
28 ozs
canned tomato sauce
1 serving
kosher salt
2 tsp
smoked paprika
1 pinch
saffron threads
4 smalls
squid
2 cups
risotto rice
3 cups
chicken stock
1 cup
dry white wine
1 lb
reese pieces
12 ozs
shrimp
1/2 cup
cherry tomatoes
1 serving
parsley
1 tbsp
extra virgin olive oil
2 tbsp
butter
1
shallots
2 cloves
garlic
1/2 lb
mussels
1 cup
chicken stock
1/2 cup
wine