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Ingredientes
- 1 lb Scallops
- 1 lb Shrimp, peeled and deveined
- 1/2 lb Crab meat
- 2 can Clams (and juice)
- 1/2 c. Onion, minced
- 1/4 c. Bell pepper, minced
- 1/2 c. Margarine
- Â Â Chicken stock (or possibly bouillon) and water, to make 4 c.
- 1 Tbsp. Celery, minced
- Â Â Parsley, minced
- Â Â Garlic, chopped
- Â Â Salt, to taste
- Â Â Black pepper, to taste
- Â Â MSG
- 2 c. Mushrooms, sliced
- 2 c. Rice, raw
- Â Â Saffron (1/2 vial), shredded
Direcciones
- Saute/fry onion and bell pepper in margarine till translucent/soft. Add in water (and some chicken stock) and a hint of garlic. Add in celery, parsley, salt and MSG. (Water which comes out of seafood will make another 1/2 c. of liquid.)
- Add in 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 in saffron; cover pot and do not touch it for 15 min. 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 min. Might need to cook a little longer with the top off if the shrimp exude a lot of liquid. Check seasonings; can add in more butter or possibly pepper.
- * Might want to add in oysters, too. Do not drain the clams!
- * If you use canned mushrooms instead of fresh, add in them when you put in the seafood.
