• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

Seafood is traditional Italian fare on Christmas Eve. It takes center stage in this entree, which includes lobster, clams, mussels, shrimp, and calamari.

• 1/4 cup coarse salt, plus more to taste
• 2 lobsters (1 1/2 pounds each)
• 12 littleneck clams, scrubbed well
• 12 mussels, scrubbed well and debearded
• 5 tablespoons extra-virgin olive oil
• 3 large garlic cloves, minced (about 5 teaspoons)
• 1 small dried chile de arbol, crumbled
• 1 cup dry sparkling white wine, such as Prosecco
• 1 pound large shrimp, peeled, deveined, and cut crosswise into thirds
• 8 ounces calamari (bodies and tentacles), rinsed, dried, and cut into 1/4-inch pieces
• 6 1/2 cups homemade or low-sodium store-bought fish stock
• 2 tablespoons fresh chervil, minced, plus sprigs for garnish
• Pinch of saffron threads
• 9 tablespoons unsalted butter
• 3 medium shallots, minced (about 3/4 cup)
• 2 cups Vialone Nano or Carnaroli rice
• Freshly ground pepper, to taste
• 1 tablespoon finely grated lemon zest (from 1 to 2 lemons)

Click Here For Step-By-Step Instructions