Saffron Rice

2/3 cup uncooked rice
1/3 cup diced yellow onion
1 tablespoon safflower or other light oil
1 1/3 cup water
3 or 4 strands saffron
1/4 teaspoon salt
Freshly ground white pepper to taste

In a medium saucepan, sauteé rice and onion in oil until onion is translucent. In another saucepan, bring water and saffron to a boil. Add saffron water to rice and onion, cover, and cook over low heat 20 to 25 minutes or until water is absorbed. Add salt and pepper to taste; set aside. (Alternatively, prepare two cups cooked saffron rice using a packaged mix.)

Seafood, Chicken, and Vegetables

2 pieces chicken, white or dark meat
2 tablespoons olive oil
1/2 cup diced red bell pepper
1/2 cup diced yellow onion
1 tablespoon chopped garlic
2 cups seafood or chicken stock
1/4 cup dry white wine
1 cup frozen green peas
6 clams, in shell
8 mussels, in shell
6 shrimp (21 – 25 count)
6 sea scallops (20 – 30 count)
2 whole langostines, if available
1 teaspoon kosher salt
1 teaspoon freshly ground white pepper

Preheat oven to 350 degrees. Roast chicken pieces about 30 minutes, or until done. Remove skin and set aside, keeping warm.

Place olive oil in a large sauté pan and cook bell pepper, onion, and garlic over medium heat 4 to 5 minutes, or until soft. Add stock and wine and bring to boil. Reduce heat immediately and add peas and clams. Simmer about 5 minutes. Add remaining ingredients and simmer about 3 more minutes, or until clam and mussel shells pop open. Add chicken and cook just long enough to heat thoroughly.

To serve, place the rice in a warm medium-sized cast-iron skillet and ladle seafood-and-chicken mixture over it, including enough liquid to make quite moist but not soupy. Serves 2 generously.