Ingredients
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1/2 green pepper
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1/2 red pepper
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5 cups water
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1 lb shrimp, peeled, deveined
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1/2 lb mussels, in their shells
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1/2 lb squid, cleaned, and cut into rings
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1 medium onion
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2 -3 very ripe tomatoes, peeled and seeded
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2 -3 garlic cloves, minced
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2 -3 sprigs thyme
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1 bay leaf
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saffron (I use 1 packet of ground)
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salt
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2 tablespoons olive oil
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lemon wedge (for serving)
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1 double bouillon cube (Knorr is nice)
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2 1/2 cups rice (Uncle Ben's works best)
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1/2 lb clam, in their shells
Instructions
- Clean all seafood under cold running water.
- Chop vegetables.
- Heat olive oil in a large soup pot.
- Sauté vegetables.
- When they begin to soften, add seafood, thyme and bay leaf, and cook thoroughly.
- Add saffron, water, bouillon cube and salt. Stir well and add rice.
- Bring to a boil, and boil uncovered 5 minutes on high heat.
- Reduce heat to low, cover and cook 10 more minutes. Do not lift cover during this time!
- Remove from heat and let stand covered for 5 more minutes, still without removing cover.
- Now, you can finally lift the lid, and fluff the rice, remove bay leaf and thyme sprigs.
- Serve with crusty french bread, and lemon wedges.