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Mixed Seafood and Yellow Saffron Rice

  • 1 pound scallops
  • 1 pound shrimp, peeled and deveined
  • 1/2 pound crab meat
  • 2 cans clams (with juice if needed)
  • 1/2 cup onion, chopped
  • 1/4 cup green pepper, chopped
  • 1 garlic clove, minced
  • 1/2 cup butter
  • 4 cups chicken stock
  • 1 tablespoon celery, chopped
  • 1/4 cup parsley, chopped
  • Salt, to taste and freshly milled black pepper, to taste
  • 2 cups mushrooms, sliced
  • 2 cups rice, uncooked
  • Big pinch saffron threads, crumbled
 

Method

Saute onion and bell pepper in butter until translucent. Do not brown.  Add garlic and cook for one minute.  Pour in chicken stock . Add celery, parsley, mushrooms and clams. Season with salt and pepper.  Cover and bring to boil over medium-high heat.

When water is boiling, immediately lower heat to a strong simmer.  Add rice and crumbled saffron.  Cover pot and cook for 15 minutes. Rice should be cooked, but still a little on the dry side.

Add all the seafood and stir thoroughly. Bring back to a simmer. Cover and cook 10 minutes.   You may need to cook a little longer with the top off if the shrimp exude a lot of liquid.  If it seems dry, add the juice from the clams.  If not, save for another use.

Taste for seasonings and adjust if necessary.  If you like a very buttery taste, you can add more butter.

Serves: 6 - 8

Contributor: pat ciesla

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