Cooking Edge: Flint Creek Seafood Paella

Ingredients

2 cups long-grain white rice

1 tablespoon unsalted butter

1 1/2 teaspoons olive oil

1 teaspoon salt

4 cups chicken broth, homemade or canned low-sodium broth

5 pc Saffron

6 oz choppd linguisa and sauteed

3 Tablespoon chopped sauteed round onion

Directions

Place the rice in a large saucepan with the butter, olive oil and salt, and chicken broth (or water) Saffron & Linguisa. Bring to a boil, uncovered, and cook until you see holes forming that tunnel down into the rice forming on the surface, about 15 minutes.

Reduce the heat to the lowest setting and cover the saucepan. Cook for 20 minutes, then fluff and serve.

Ingredients to served with the Saffron Rice

3 pc clam

2 pc mussels

2 pc 8/12 shrimp

1 pc king crab leg cut in 4

3 tablespoon linguisa

2 table spoon chopped round onion

1 table spoon chopped garlic

cup white wine

3pc saffron

Directions

Sauteed onion,garlic and linguisa until the onion is soft

Then add the chicken broth & saffron cooking for 2 min

Add your clams & mussel until it opens then add the rest of the Seafood cook for another 2 min

Then place the seafood over the rice

Thicken the remaining liquid with slurry and spoon liquid on to the seafood.