Seafood with Rice

Serves 4 to 6


  • 25 littleneck clams in the shell
  • Several sprigs each of thyme and parsley
  • 1 clove garlic
  • 4 cups fish stock, low-sodium fish broth, or clam juice
  • 1/2 pound dry sea scallops
  • 1/2 pound cleaned calamari, cut into 1/2-inch rings
  • Sea salt
  • Grinding black pepper
  • 1/4 cup Extra Virgin Olive Oil, plus more for drizzling
  • 1 medium yellow onion, finely chopped
  • 1 cup Arborio or Carnaroli rice
  • 1/4 to 1/2 cup dry white wine such as Soave or Pinot Grigio
  • 1/4 cup coarsely chopped fresh Italian parsley leaves
  • 1 Finely grated zest ofmedium lemon plus extra wedges for serving
  • Juice of one lemon
  • 1 – 2 tablespoons unsalted butter


  1. Scrub the clams and place in sauté pan; add 1/4 cup water, several thyme and parsley sprigs and 1 whole clove garlic. Cover and bring to boil; as soon as clams open, drain and save liquid. Shell clams, put them in a bowl and set aside.
  2. Pat the scallops dry with paper towels. Cut the scallops into 1/2-inch-thick round slices. Pat the calamari dry with paper towels; keep each type separate because they will cook at different rates. Add enough oil to a large frying pan to just film the bottom and heat oil until it begins to shimmer. Add the scallops and sear on one side, without moving, until nearly opaque, about 2 minutes. Transfer the scallops to the bowl with the clams and set aside. Add the calamari to the pan and cook, stirring occasionally, until just cooked through, about 4 to 5 minutes. Transfer to the bowl. Season with salt and pepper; set aside.
  3. Place the stock, broth or clam juice in a medium saucepan and bring to a simmer.
  4. In a heavy-duty two-quart pot, heat the oil over medium heat until shimmering. Add the onion and cook just until it begins to wilt. Add the rice and cook, stirring, until the kernels start to crackle, about 1 to 2 minutes. Do not let the mixture brown. Stir in the wine and let simmer, stirring often, until all of the liquid has been absorbed, about 2 to 4 minutes. Pour a ladleful of the hot broth over the rice. Let simmer, stirring often until the rice absorbs the liquid. Continue adding the broth, stirring and letting it absorb, until the rice is al dente, about 20 to 30 minutes. (You may not need all of the broth). The rice should be cooked through but firm and have a bit of a bite.
  5. When the rice is done, add the lemon zest and juice and gently fold in the seafood mixture, along with the chopped parsley, and butter. Taste and season with more salt, pepper, and lemon juice, if desired. Serve with a drizzle of extra virgin olive oil and lemon wedges.

This recipe was featured on Season 27 - Episode 2724.

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