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Ingredients

• (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
• (quinoa)
• 2 cups quinoa (12 ounces)
• 2 lb medium shrimp in shell (31 to 35 per pound), 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 aj 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

Description

Found This One In One Of My "Chefs Ideas Books" Don't Quite Remember Where I Got It From . You Can Substitute Chicken For Clam Stock If You Don't Like Clams Works Just A Well. You Can Even Make It Vegetarian If Yo Wish. Quinoa, Whose

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