Gündürnüb’s Grüb (a.k.a. Garlic Seafood with Saffron Rice)

  • Gundurnub's Grub1 cup short grain rice
  • 1 1/3 cups water
  • 1 teaspoon saffron, crushed
  • ½ teaspoon plus ½ teaspoon salt
  • 3 tablespoons plus 5 tablespoons salted butter
  • About ¾ cup shallots, peeled and cut into ¼” slices
  • 2-3 tablespoons fresh garlic, minced or cut into ⅛” slices
  • 2 – 2¼ pounds various raw shellfish *
  • ½ cup dry white wine, such as Chardonnay
  • 2 tablespoons lemon juice
  • ½ teaspoon pepper
  • ¼ cup fresh parsley, minced

In a 1½-quart saucepan, combine the rice, water, saffron, and ½ teaspoon salt.  Bring to a boil and stir once.  Cover and reduce heat to the lowest setting.  Cook 15 minutes.  Turn off heat and add 3 tablespoons butter.  Cover again; let stand undisturbed for 15-20 minutes.

Meanwhile, melt the 5 tablespoons butter in a 5-quart deep skillet over very high heat.  Add shallots and garlic and sauté 1 minute, just until the butter starts to brown.  Add your seafood and cook over very high heat 2-3 minutes, stirring often, until fish is almost done (be careful not to overcook!).  Add the wine, lemon juice, ½ teaspoon salt, and pepper.  Sauté another minute or two.  Right before serving, stir rice and divide into bowls; pour fish and sauce over each.  Sprinkle each with parsley.  Cover and refrigerate leftovers.  Serves 4-6.

* This reflects the weight without any shells, and you will need all your fish choices to be in bite-size pieces.  This dish is free to interpret according to what is available to you—good choices are bay scallops, lobster, or peeled shrimp (tail on or not); combinations are nice, or you can simply use one.  If using frozen seafood, thaw according to package directions.

Vegetarian Option—The rice is a completely separate item and requires no adjustment.  To replace the fish, I would suggest any combination of bell peppers, onions, summer squashes, broccoli, cauliflower, or asparagus.  You should have a total of 2-3 pounds worth of vegetables.  All should be cut into relatively uniform 1″ pieces; sauté just until they are crisp-tender, around 5-6 minutes.

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