Quinotto de Hongos y Camarones
This dish—quinoa prepared risotto-style—is so good, you'll forget it's good for you. Quinoa, whose name means "mother grain," is indigenous to Peru and dates from the time of the Inca civilization. Compared with other grains, quinoa is very high in protein and relatively low in carbohydrates. If you're pressed for time, we found a great substitute for fresh clam broth.
For clam broth
8 cups cold water
2 lb small hard-shell clams (2 to 2 1/2 inches in diameter)
1 celery rib, coarsely chopped
1 large carrot, coarsely chopped
1/2 large red onion, coarsely chopped
1 Turkish or 1/2 California bay leaf
1/4 teaspoon black pepper
For quinoa
2 cups quinoa (12 oz)
2 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
1 1/2 teaspoons salt
1/3 cup vegetable oil
1 tablespoon achiote (annatto) seeds
1/2 stick (1/4 cup) unsalted butter
1/2 teaspoon black pepper
1/2 lb cremini or button mushrooms, trimmed and sliced (3/4 inch thick; 3 cups)
1/2 lb oyster mushrooms, trimmed and large caps halved lengthwise (2 3/4 cups)
1 (5- to 6-oz) portabella mushroom cap, sliced (1/4 inch thick)
2 tablespoons olive oil
1/2 large red onion, thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons bottled ají amarillo purée
1 cup dry white wine
3/4 teaspoon crumbled saffron threads
1/2 cup heavy cream
1/4 lb finely grated Parmigiano-Reggiano (2 cups) 3 tablespoons chopped fresh basil
Make clam broth:
Combine all broth ingredients in a 4- to 6-quart heavy pot and simmer, partially covered, 30 minutes. Pour through a fine-mesh sieve, then discard solids. Transfer broth to a 3-quart heavy saucepan and cover.
Prepare quinoa:
Wash quinoa in 3 changes of cold water in a bowl, draining in fine-mesh sieve between changes of water. Return quinoa to bowl.
Pat shrimp dry and sprinkle with teaspoon salt.
Heat vegetable oil and achiote seeds in a 1 1/2- to 2-quart heavy saucepan over low heat until oil is bright yellow, about 10 minutes. Pour oil through sieve into cleaned 4- to 6-quart heavy pot, discarding seeds.
Add 1 tablespoon butter to oil in pot and heat over moderately high heat until foam subsides, then cook shrimp and 1/4 teaspoon pepper, stirring, until shrimp are almost cooked through, 3 to 5 minutes. Transfer to a large bowl using a slotted spoon. (Do not clean pot.)
Heat 2 tablespoons butter in pot over moderate heat until foam subsides, then cook mushrooms with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper, stirring and scraping up any brown bits from bottom of pot, until mushrooms are softened and exude liquid, about 5 minutes. (If mushrooms do not exude liquid, add 1/2 cup water to help scrape up any brown bits.) Add mushrooms with liquid to shrimp. (Do not clean pot.)
Heat olive oil and remaining tablespoon butter in pot over moderate heat until foam subsides, then cook onion, garlic, and remaining 1/2 teaspoon salt, stirring occasionally, until onion is softened, about 5 minutes. Add quinoa and ají amarillo and cook, stirring, 5 minutes. Add wine and saffron, then simmer briskly, stirring constantly, until wine is absorbed, about 5 minutes.
Meanwhile, bring clam broth to a simmer and stir, then keep at a bare simmer.
Add 1/2 cup broth to quinoa and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring quinoa frequently and letting each addition be absorbed before adding the next, until quinoa is tender and its germs separate from grains, about 30 minutes total. (There will be some broth left over.)
Stir cream into risotto and bring to a simmer over moderate heat, then add shrimp mixture with any juices and cook, stirring, until shrimp are just cooked through, 1 to 2 minutes. Remove from heat and stir in cheese and 2 tablespoons basil, then season with salt and pepper. Serve sprinkled with remaining tablespoon basil.
Cooks' notes:
•In place of the homemade clam broth, you can use 3 (8-ounce) bottles of clam juice mixed with 4 cups water.
•Clam broth can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
Makes 8 main-course servings.
