Roasting Oven Environment
- 5 tablespoons extra virgin olive oil, divided
- 2 cloves garlic, lightly crushed
- Pinch of dry red chile flakes
- Peel from 1/2 lemon
- 1 bay leaf
- 1 sprig fresh thyme, about 2 inches long
- 1/2 cup dry white wine
- 2 dozen small clams
- 1 pound shrimp, shells removed and deveined
- 1/2 pound calamari, cut into 1/4-inch rings
- 2 tablespoons extra virgin olive oil
- 1/4 cup finely chopped shallots
- 2 cups Arborio rice
- 6 cups seafood stock, heated
- 1 tablespoon chopped parsley
Set a large saute pan in the wood-burning oven with 3 tablespoons oil, garlic, red chile, lemon peel, bay leaf, and thyme. Cook for about 5 minutes to infuse oil. Remove garlic when golden brown. Add wine and clams. Cover and cook for about 3 minutes, or until clams open slightly. Remove pan from oven, add shrimp and calamari, cover, and set aside.
Set a large heavy-bottom saute pan in the foreground of the wood burning oven with shallots and remaining oil. Cook for about 3–5 minutes, stirring a few times until shallots are softened. Do not burn.
Add the rice and stir well to coat with oil; cook for 3 minutes to heat well.
Add stock to cover rice, about 1 cup, stir, and leave in oven for about 5 minutes, or until liquid has been absorbed.
Repeat with remaining stock until rice is cooked through but remains firm and al dente.
Remove from oven, add contents of seafood pan and the parsley, and stir to combine. Serve immediately.