Instructions: 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 dont 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.

* Might want to add oysters, too. Dont drain the clams!

* If you use canned mushrooms instead of fresh, add them when you put in the seafood.

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