Seafood & 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.