1 chicken bouillon cube
4 cups water
2 cups rice
1 medium onion
4-6 cloves garlic
1 (14 oz / 340 g) can of crushed or chopped tomatos
1 (6 oz / 200 g) can of shrimp
1 (6 oz / 200 g) can of mussels
1 (6 oz /200 g) can of clams
pinch of saffron (or tumeric)*
1 cup of olive oil
1 lemon cut into slices or 2 Tbs lemon juice
1. Mix bouillon with water and set aside.
2. In a large frying pan, saute onion and garlic in the oil on a medium heat until transluscent.
3. Add tomatos to the frying pan and cook down to a thick sauce (about 10-15 minutes).
4. Add the rice to the frying pan and increase heat to medium high. Pour in two-thirds of the chicken stock and cook until rice is down (usually 10-15 minutes). Stir occassionally and add more chicken stock as necessary to keep rice moist.
5. Drain the shrip, mussels, and clams and add to pan. Mix, cover, and cook for 3-5 minutes, adding more chicken stock as necessary to keep rice most and from sticking to bottom of pan.
6. Add lemon slices or juice and serve.
*If saffron is unavailable onboard, you can skip this. You will lose the traditionally yellow color and some flavor but there is plenty of flavor in this recipe and it still makes a fine seafood rice meal.