Seafood and yellow rice

1 batch

Ingredients

Quantity Ingredient
1 pounds Scallops
1 pounds Shrimp, peeled and deveined
½ pounds Crab meat
2 cans Clams (and juice)
½ cup Onion, chopped
¼ cup Bell pepper, chopped
½ cup Margarine
Chicken stock (or bouillon) and water, to make 4 cups
1 tablespoon Celery, chopped
Parsley, chopped
Garlic, minced
Salt, to taste
Black pepper, to taste
MSG
2 cups Mushrooms, sliced
2 cups Rice, raw
Saffron (1/2 vial), shredded

Directions

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 ½ 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.

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