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