Donatella Dishes on Quality Seafood

D. Arpaia

I’ve been working in Los Angeles for the last two weeks and was told by a friend that I needed to go check out Quality Seafood at King Harbor in Redondo Beach. It’s been around since the 1950’s. It just so happens that my good friend Iron Chef Michael Symon was in town as well, so he came with me. I was most excited for the live sea urchin—which (believe it or not) is one of my favorite things to eat. The sea urchin spindles were still moving as I was eating it, but I just squeezed some fresh lemon juice over the top and dug right in! Michael loved the crab steamed in butter. There is nothing better then fresh seafood—what a treat!

Crab Risotto

Serves 4-6

Ingredients
7 cups seafood or vegetable stock
2 tablespoons unsalted butter
1 tablespoon olive oil
2 large shallots finely chopped
1 tablespoon tomato paste
1 1/4 cups white wine
2 1/4 cups arborio rice
Salt and pepper
8 oz lump crabmeat
Small handful of fresh herbs

Bring stock to a simmer in a saucepan. Partially cover and keep hot.

Warm the butter and oil in a large, heavy bottomed pot. Add the shallots and saute until tender, about 5 minutes. Stir in tomato paste and cook for 1 minute.

Add the wine and simmer, uncovered, until it has completely evaporated. Add the rice and 1 teaspoon of salt and pepper. Stir for 2-to- 3 minutes, or until the rice begins to turn opaque.

Add enough hot stock to cover the rice and stir until the liquid is almost completely absorbed. Continue adding stock in batches while stirring constantly, about 18-20 mins. Stir in crabmeat and remove from heat. Serve with fresh herbs sprinkled on top.