INGREDIENTS
1
Meat from
1/2 lb
Littleneck clams or baby clams
1
Shell from the crab leg
1
Carrot
1
Celery stalk
1 1/2 cups
Cherry tomatoes
5 tbsp
Flat leaf italian parsley
5 cloves
Garlic
1
Lemon
1/4
Onion, small
1
Onion or leek, small
8
sprigs Parsley
1 1/2 cups
Arborio or carnaroli rice
1
Shells from
3/4 lb
Shrimp (- cleaned and shells reserved, wild
10
Peppercorns
1 pinch
Red pepper flakes
1 tsp
Saffron threads
1 pinch
Sea salt
1/2 tsp
Sea salt
8 tbsp
Olive oil, extra virgin
4 tbsp
Butter
1 1/2 cups
White wine, dry
2 qt
Purified water
2
Leaves bay
1/2 lb
Mussels (-cleaned and beards removed)