---------- Recipe via Meal-Master (tm) v8.02
  Categories: Seafood, Grains, Mom
       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 T  Celery, chopped
            Parsley, chopped
            Garlic, minced
            Salt, to taste
            Black pepper, to taste
       2 c  Mushrooms, sliced
       2 c  Rice, raw
            Saffron (1/2 vial),
   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.