Pierre Franey - Recipes - Fruits de Mer au Riz

Ingredients

• 2 tablespoons olive oil
• ¼ cup finely chopped onion
• ¼ cup diced green pepper
• 1 clove garlic, finely minced
• ½ teaspoon loosely packed saffron threads
• 1 cup rice
• 1 ¾ cups water
• Salt and freshly ground pepper to taste
• ¼ cup olive oil
• 1 cup finely chopped onion
• 2 cloves garlic, finely minced
• 1 hot, dried red pepper or 1/4 teaspoon red pepper flakes, optional
• 1 ½ cups diced, peeled, fresh or canned tomatoes
• 1 ½ cups dry white wine
• 1 teaspoon dried oregano
• 18 small littleneck clams, the smaller the better, rinsed well
• 1 ½ quarts, well-scrubbed mussels, about 6 cups
• ½ pound shrimp, shelled and deveined
• ½ pound sea scallops, halved or quartered