Seafood & yellow rice

Seafood & yellow rice

Yield: 1 Batch


1 lb Scallops
1 lb Shrimp peeled and deveined
1/2 lb Crab meat
2 cn Clams (and juice)
1/2 c Onion chopped
1/4 c Bell pepper chopped
1/2 c Margarine Chicken stock (or bouillon) -and water to make 4 cups
1 tb Celery


chopped Parsley chopped Garlic minced Salt to taste Black pepper to taste MSG 2 c Mushrooms sliced 2 c 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.

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