- 1 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.