Mixed shellfish with saffron rice

4 servings

Ingredients

Quantity Ingredient
6 tablespoons Olive oil
1¼ cup Finely chopped onions
¼ cup Diced green peppers
3 Cloves garlic finely mince
½ teaspoon Loosely packed saffron
1 cup Rice
1¼ cup Water
Salt and pepper
1 Dried red pepper
1½ cup Peeled and diced tomato
1½ cup Dry white wine
1 teaspoon Dried oregano
18 smalls Littleneck clams, rinsed
1½ quart Mussels, well scrubbed
½ pounds Shrimp, shelled and devein
½ pounds Sea scallops, quartered

Directions

1) Heat 2 tb of the oil in a saucepan and add ¼ c of the onion, the green pepper and 1 clove of garlic. Cook until wilted. Add the saffron and cook about 2 minutes longer.

2) Add the rice, water, salt and pepper to taste and cover closely.

Cook about 17 minutes or just until the rice is tender. As the rice cooks prepare the seafood.

3) Heat the remaining oil in the kettle and add the remaining onion and garlic. Cook until wilted. Stir in the red pepper, tomatoes, wine, oregano and salt and pepper to taste. Cover and cook about 10 minutes.

4) Add the clams and mussels and cook, covered, about 3 minutes. Add the shrimp and scallops. Cook, covered, about 5 minutes. Adjust the seasoning.

5) Make a border of the rice with a well in the center in a large serving dish. Add the shellfish mixture to the center.

Submitted By VERNON PHIPPS On 09-13-95

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