Preparation / Directions:
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.
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