Shellfish Couscous 'Sicilian Lifeguard' Style

Recipe Ingredients

1		Leek - cleaned, and (medium)
		Sliced in 1/4" half-moons
4		Garlic cloves - thinly sliced
6 tablespoons	90ml	Virgin olive oil
1 tablespoon	15ml	Crushed red chilies
1 cup	237ml	Sicilian green olives
1 cup	62g / 2.2oz	Chopped fresh tomatoes
8 cups	500g / 17oz	Cherrystone clams (large)
8		Mussels
8		Gulf prawns - peeled, deveined
1 1/2 cups	355ml	Couscous
2 cups	474ml	Fish stock or clam juice
2 cups	474ml	White wine
1 cup	237ml	Calamari
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Italian parsley - finely chopped

Recipe Instructions

In a large casserole suitable for serving, saute over medium heat leek and garlic in virgin olive oil until very soft, about 8 minutes.

Add chilies, olives, tomatoes, clams, mussels and prawns and couscous and stir to mix with leeks and garlic. Add fish stock and wine and bring to a boil. Cover. Cook 3 minutes, remove cover and stir to mix well.

Add calamari and continue to cook uncovered until calamari is cooked but still tender (about 3 to 4 minutes). Season with salt and pepper and stir in parsley. Pour into warmed serving dish and serve.

This recipe yields 4 main course servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5640) - from the TV FOOD NETWORK

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