Ingredients
scallops and additional fish, 2 pounds total
1 pound chorizo or other Spanish sausage
12 oz arborio or other rice
carrots
2 colorful bell peppers
one red onion, one sweet onion
olive oil
one fennel bulb with stalks
4 TB Savory Spice fennel pollen spice blend
half a bunch fresh cilantro, 1/4 cup packed
juice from 1 lime
lime leaves or lemongrass, processed fine
salt
generous pinch saffron
optional, hot pepper
Preparation
Soften fennel and onion in olive oil, 10 minutes. Add rice to sautee for a minute, then gradually add clam juice, while adding sausage, vegetables, spice blend, cilantro, lime juice, lemongrass, salt. Adjust seasoning. When rice is tender, add scallops and other fish fish for last 2-5 minutes.
