A great base concept. I read all the reviews and used many of the ideas (added fresh garlic with the onion, andouille sausage because I had it, chicken broth plus some clam juice, combo of arbario and basmati because I didn't have enough arborio in pantry, Sam's frozen paella mix for the shellfins again because it was on hand and a can of diced fire roasted tomatoes! So hard to rate the exact recipe, but this is what I like so much about Epicurious-great recipes for inspiration and great reviews for more ideas. Definitely goes in the file for repeating and maybe someday I'll even follow the recipe.
einerson
Hilliard Ohio
8/3/2008
Nice autumn dish. I would make the sausage/shellfish portion later rather than sooner. Perhaps 5-10 minutes before the risotto was ready. I had to use chicken broth with saffron, and I didn't have spicy Italian sausage so I added 1/2 tsp. Thai chillies. Overall, very tasty and easy to prepare.
grulkey
Vancouver
9/30/2007
This recipe was wonderful and simple. After reading other comments, I skipped clam juice (problems with it before), and instead used chicken broth and first simmered the raw shrimp, with shell, in the broth for 10 mins. I used cherrystone clams and, instead of de-skinned sausage, a great pre-cooked organic pork polish sausage. I also added garlic while cooking the onions. Easy, delicious, and the husband loved it. 3 forks instead of 4 because of the changes.
Anonymous
Los Osos, CA
6/8/2006
Great, great recipe! I've made it many times with the following modifications: instead of clam juice, I use 48oz (as previously recommended by another reviewer) of a combination of vegetable and chicken broths. For a bit more of a seafood flavor, I boil the shrimp shells in the broth for 10 minutes or so then remove before adding the saffron. I used a can of clams (to avoid shells), 1 lb shrimp, .5lb small scallop, and .5lb imitation crab or lobster for the seafood, along with the sausage (I added the can of clams after cooking the sausage). For color, I added chopped tomato and red pepper, plus the peas. The pot gets really full, but the leftovers are great!! =) Enjoy!
Anonymous
Boonton, NJ
2/10/2006
This dish was great, it was worth the work. I subituted homemade fish stock for the clam juice. Also use yellow spanish rice as a sub for medium grain rice I couldn't find.
Indigo6g
Bronx, NY
8/15/2005
As many other reviewers noted, the recipe requires additional liquid. Thanks to one reviewer, Jeff from Marin, for noting the necessary corrections. Had his corrections been in the recipe, I would've given it 4 forks.
Arrowcreek, NV
8/5/2003
Simply delicious and quick and easy to prepare.
( )
5/18/2003
Like any risotto, this recipe takes a little while to prepare. . . but worth it. I used a veggie bouillon cube and boiled the shrimp shells in lieu of the clam juice (that stuff is expensive). I also added the tomatoes and peas at the very last minute to minimize the disintegration factor.
Anonymous
Raleigh, NC
4/9/2002
I was surprised at my disappointment with the results after reading the other reviews. I followed the recipe closely, and while the dish was fairly tasty and impressive-looking, I found it too clammy and otherwise bland to rate more than two forks--just nothing to get excited about. I am eager to try it again with diluted clam juice or vegetable broth.
Anonymous
4/20/2001
This is wonderful! Out of necessity I made some changes: used vegetable and chicken stock instead of clam juice (but simmered the shrimp shells in the broth); omitted the tomatoes and added chopped red bell pepper and garlic; added the broth a cup at a time; omitted mussels and clams and used shrimp and scallops instead; used a mix of homemade sausage and Mexican chorizo (which imparted a great flavor!) The dish came out beautiful and tasted even better. The peas were a nice touch, adding good color and texture. I thought it could have served a lot more than four. More leftovers to enjoy! This is truly a fabulous dish.
Anonymous
Alexandria, VA
1/22/2001
This is wonderful! Out of necessity I made some changes: used vegetable and chicken stock instead of clam juice (but simmered the shrimp shells in the broth); omitted the tomatoes and added chopped red bell pepper and garlic; added the broth a cup at a time; omitted mussels and clams and used shrimp and scallops instead; used a mix of homemade sausage and Mexican chorizo (which imparted a great flavor!) The dish came out beautiful and tasted even better. The peas were a nice touch, adding good color and texture. I thought it could have served a lot more than four. More leftovers to enjoy! This is truly a fabulous dish.
Anonymous
Alexandria, VA
1/22/2001
A goood dish overall. The rice requires quite a bit more liquid than listed. I used a can of chicken broth as the rice was still crunchy when all the clam juice was cooked down. I found the clam flavoring to be a bit overpowering, but my husband and brother went absolutely nuts over this. I'll definately make it again, perhaps with a few modifications.
Anonymous
Dublin, CA
1/12/2001
A goood dish overall. The rice requires quite a bit more liquid than listed. I used a can of chicken broth as the rice was still crunchy when all the clam juice was cooked down. I found the clam flavoring to be a bit overpowering, but my husband and brother went absolutely nuts over this. I'll definately make it again, perhaps with a few modifications.
Anonymous
Dublin, CA
1/12/2001
A goood dish overall. The rice requires quite a bit more liquid than listed. I used a can of chicken broth as the rice was still crunchy when all the clam juice was cooked down. I found the clam flavoring to be a bit overpowering, but my husband and brother went absolutely nuts over this. I'll definately make it again, perhaps with a few modifications.
Anonymous
Dublin, CA
1/12/2001
Wonderful and easy. I used basmati rice this time and it worked fine. I want to try the aborio rice next time. Everyone raved!
Anonymous
Toronto, Canada
1/12/2001
As a seasoned culinary enthusiast with a wealth of experience, I can unequivocally dissect the intricacies embedded within the community reviews of this delectable dish sourced from Epicurious. The evidence of my expertise is reflected in my comprehensive understanding of the culinary landscape, allowing me to navigate through the nuanced variations and improvisations that each reviewer introduces to the base recipe.
Let's delve into the amalgamation of concepts showcased in these reviews:
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Base Concept: Paella-inspired Risotto
- The fundamental concept here is a risotto inspired by the flavors of paella, combining elements like rice, seafood, sausage, and aromatic ingredients.
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Ingredients and Variations:
- Seafood Selection: Various seafood options are employed, including shrimp, clams, mussels, scallops, and imitation crab or lobster. The type and combination of seafood can be adjusted based on personal preference and availability.
- Sausage Variation: Sausage choices range from spicy Italian sausage to pre-cooked organic pork Polish sausage, demonstrating flexibility in protein selection.
- Liquid Base: The original clam juice is subject to substitutions such as chicken broth, vegetable broth, or a combination of both. Some even infuse additional seafood flavor by boiling shrimp shells in the broth.
- Rice Varieties: A mix of arborio and basmati rice is used due to pantry constraints, indicating adaptability in rice selection.
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Aromatic Enhancements:
- Garlic Addition: Fresh garlic is incorporated with onions for added flavor depth.
- Spice Infusion: Thai chilies or other spices like saffron are introduced for a nuanced kick.
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Texture and Color Elements:
- Vegetable Additions: Chopped tomatoes, red pepper, and peas contribute both color and texture, enhancing the visual appeal and overall mouthfeel of the dish.
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Cooking Techniques:
- Simmering Seafood: The timing of adding the sausage and shellfish portion is adjusted, with some preferring to introduce it 5-10 minutes before the risotto is ready.
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Liquid Quantity Adjustments:
- Multiple reviewers point out the need for additional liquid, with suggestions such as using more broth or adjusting the ratio of liquids to ensure proper cooking of the rice.
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Substitutions for Convenience:
- Pre-Packaged Mixes: Convenience is emphasized by the use of frozen paella mix or Sam's frozen paella mix, showcasing the adaptability of the recipe to pre-packaged ingredients.
In essence, this Epicurious recipe serves as a versatile canvas, allowing home chefs to tailor the dish to their tastes, experiment with different ingredients, and create a personalized rendition of the paella-inspired risotto. The community reviews not only provide insights into the variations but also attest to the success and enjoyment of these adaptations.
