Seafood And Yellow Rice Recipe - Cooking Index
Seafood And Yellow Rice Recipe - Cooking Index
| 1 lb | 454g / 16oz | Scallops |
| 1 lb | 454g / 16oz | Shrimp - peeled and deveined |
| 1/2 lb | 227g / 8oz | Crab meat |
| 2 | Clams - (and juice) | |
| 1/2 cup | 31g / 1.1oz | Onion - chopped |
| 1/4 cup | 36g / 1.3oz | Bell pepper - chopped |
| 1/2 cup | 99g / 3.5oz | Margarine |
| Chicken stock - (or bouillon), and water, to make 4 | ||
| 1 tablespoon | 15ml | Celery - chopped |
| Parsley - chopped | ||
| Garlic - minced | ||
| Salt - to taste | ||
| Black pepper - to taste | ||
| Msg | ||
| 2 cups | 474ml | Mushrooms - sliced |
| 2 cups | 320g / 11oz | Rice - raw |
| Saffron - (1/2 vial), shredded |
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 1/2 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.
Source:
Mark Rosenstein
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