1 lb Scallops
1 lb Shrimp, peeled and deveined
1/2 lb Crab meat
2 cn Clams (and juice)
1/2 c Onion, chopped
1/4 c Bell pepper, chopped
1/2 c Margarine
Chicken stock (or bouillon)
-and water, to make 4 cups
1 T Celery, chopped
Parsley, chopped
Garlic, minced
Salt, to taste
Black pepper, to taste
MSG
2 c Mushrooms, sliced
2 c Rice, raw
Saffron (1/2 vial),
-shredded
Saute onion and bell pepper in margarine until translucent. Add water
(and some chicken stock) and a hint of garlic. Add celery, parsley, salt
and MSG. (Water that comes out of seafood will make another 1/2 cup of
liquid.) Add mushrooms and clams; cover and bring to boil over
medium-high heat.
When water comes to rolling boil, put in rice and bring back to LOWEST
boil possible. Add saffron; cover pot and don't touch it for 15 minutes.
Rice should be cooked, but not split at ends yet --> a little on the dry
side. Dump in all the seafood and stir thoroughly. Bring back to a
simmer; cover and cook 10 minutes. Might need to cook a little longer
with the top off if the shrimp exude a lot of liquid. Check seasonings;
can add more butter or pepper.
Mom's notes:
* Might want to add oysters, too. Don't drain the clams!
* If you use canned mushrooms instead of fresh, add them when you put in
the seafood.
