“it’s a melange of fish and meat.” - George, Seinfeld

This is my claim to cooking fame so far. It takes quite a bit of prep work, but it’s well worth it.

• 2 tbsp olive oil
• 1/2 diced onion
• 2 cloves garlic (minced)
• 1 1/2 cups arborio rice (the kind you make risotto with)
• 2 1/2 cups chicken stock
• 1/2 cup saffron stock (1/2 cup boiling water and 1 tsp saffron, no need to try dissolving saffron, leave saffron strands in)
• 1/2 tsp ground cayenne pepper (or to taste)
• 1/2 tsp paprika (or to taste)
• 1/2 tsp rosemary (or to taste)
• 3 bay leaves
• salt and pepper
• 1/2 cup white wine (optional)
• 1 tomato (chopped)
• veggies (I use zucchini, brocoli, and red peppers cut into bite sized pieces)
• meats (I use 2 chicken breasts, 2 sausages both cut into bite sized pieces)
• shellfish (I use shrimp and mussels pre-steamed for flavour in butter, garlic, green onion, and white wine)

Use a saucepan that can hold all this. (The bigger the better as a deep and small pan won’t boil off as fast)

1. prepare ingredients
2. heat saucepan to medium and add olive oil
3. place onion and garlic and fry till slightly brown
4. add sausage and brown
5. add chicken shortly after sausage and cook through
6. add tomato and veggies and steam
7. add arborio rice and stir together well
8. pour in chicken stock and mix
9. pour in saffron stock and mix
10. add spices (cayenne, paprika, rosemary, bay leaves, salt and pepper)
11. add wine
12. bring to low boil and let simmer for 20-30 minutes (stir several times in between)
13. uncover and simmer until most of the water is absorbed or boiled
    off (stir a few times to keep rice from burning to bottom of pan)
14. add seafood and steam for 2 minutes if pre-cooked. Steam longer, say 2-4 if not pre-cooked.
15. scoop and serve. rice should be a bit mushy like risotto is supposed to be.

Add a sprig of rosemary to garnish

enjoy!

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