Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Olive oil 1 Dried red pepper
1 1/4 c Finely chopped onions 1 1/2 c Peeled and diced tomato
1/4 c Diced green peppers 1 1/2 c Dry white wine
3 Cloves garlic finely mince 1 ts Dried oregano
1/2 ts Loosely packed saffron 18 sm Littleneck clams, rinsed
1 c Rice 1 1/2 qt Mussels, well scrubbed
1 1/4 c Water 1/2 lb Shrimp, shelled and devein
Salt and pepper 1/2 lb Sea scallops, quartered

1) Heat 2 tb of the oil in a saucepan and add 1/4 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

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