1 lb Scallops

      1 lb Shrimp, peeled and deveined

    1/2 lb Crab meat

      2 cn Clams (and juice)

    1/2 c  Onion, chopped

    1/4 c  Bell pepper, chopped

    1/2 c  Margarine

           Chicken stock (or bouillon)
           -and water, to make 4 cups
      1 tb Celery, chopped

           Parsley, chopped
           Garlic, minced
           Salt, to taste
           Black pepper, to taste
           MSG
      2 c  Mushrooms, sliced

      2 c  Rice, raw

           Saffron (1/2 vial),
           -shredded
  Saute 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.
  Mom's notes:
  *  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 seafood.