8 servings
Prep Time
30 min
Cook Time
35 min
Total Time
1 h 5 min


  • 34 ounces (1L) vegetable stock
  • 1 teaspoon (5 g) saffron threads
  • ¾ teaspoon (3.5 g) sea salt
  • 3 1/2 ounces (100 g) roasted red peppers, drained and chopped
  • 1.5 cups (300 g) butternut squash, diced into small cubes
  • 10 mussels, scrubbed
  • 10 littleneck clams, scrubbed
  • 10 large whole shrimp or prawns
  • ¼ cup (50 g) frozen peas
  • 2 teaspoons (10 mL) olive oil
  • 1½ large onions, finely chopped (about 1 1/2 cups or 340 g)
  • 1 large tomato, finely chopped
  • 2 cloves garlic, minced
  • 1½ cups (350 g) short-grain U.S.-grown rice
  • ¼ cup (60 g) dry white wine
  • Chopped fresh parsley, for garnish
  • Lemon wedges, for garnish


  1. Add oil to a large pan over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 5 minutes.
  2. Stir in tomatoes and continue to cook for 2-3 minutes. Stir in garlic, and saute for another minute. Add rice and stir to combine.
  3. Toast the rice in the pan, stirring occasionally for about 2-3 minutes, then stir in wine and bring to a boil, and continue cooking for about a minute.
  4. Stir in vegetable stock, saffron, and sea salt. Turn the heat down to medium-low and bring the mixture to a simmer. Cook until the liquid is reduced, about 15 minutes.
  5. Stir in roasted red peppers and butternut squash. Add in the rest of the seafood except the shrimp into the rice.
  6. Continue to cook on medium-low for 20 minutes, until the seafood is cooked through and the rice is al dente.
  7. Add in shrimp and peas 10 minutes before the end of the cooking time.
  8. Garnish with parsley and lemon and serve.