Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         scallops
   1      pound         shrimp -- peeled and deveined
     1/2  pound         crab meat
   2      cans          clams -- (and juice)
     1/2  cup           onion -- chopped
     1/4  cup           bell pepper -- chopped
     1/2  cup           margarine
                        chicken stock -- (or bouillon), and
                        -- water, to make 4
   1      tablespoon    celery -- chopped
                        parsley -- chopped
                        garlic -- minced
                        salt -- to taste
                        black pepper -- to taste
                        msg
   2      cups          mushrooms -- sliced
   2      cups          rice -- raw
                        saffron -- (1/2 vial), shredded

Preparation:

Sauté 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 seafo