Ingredients

1/4 cup or so of olive oil - enough to generously coat a 5 qt. pan

3-4 cloves garlic

1 yellow onion - diced. Vidalia, Spanish. Your choice.

1 red bell pepper - diced

1 green bell pepper - diced

2 ears of corn - kernels cut off

1 packet taco seasoning mix

4 cups rice - short grain Spanish or get 3-4 packets of Knorr Spanish rice to equal 4 cups

5 cups water

1-1.5 lbs. sausage - chorizo for a kick, languica for sweetness. Mix and match if you want.

.5 lb - shrimp - raw; tail off; peeled; de-vained - you want only the meat

• Keep in mind that you may need to adjust weight by the size of shrimp you get = you may want 1 lb. of 20-30 and .5 lb. of 31-40

.5 lb - clams - raw; in shell or out. Your choice.

.5 lb - mussels - raw; in shell or out. Your choice.

Preparation

  1. Heat pan on medium/high heat
  2. Oil in pan with garlic and onions until onions are nearly translucent.
  3. Meanwhile, dice bell peppers and then add to #1
  4. Then cut corn and add to #1 and 2
  5. Add packet of taco seasoning mix to pan of veggies and stir.
  6. Wait about 1-2 minutes until veggies start to become soft
  7. Add rice. Mix well with veggies.
  8. Add water. Mix well.
  9. Lower heat to low/medium or low if there’s lots of boiling. You want minimal to no boiling. Leave pan uncovered.

In another pan (skillet):

  1. Heat 1/3-1/4 cup of olive oil on medium/high heat
  2. Add sausage - out of casings
  3. Cook sausage
  4. Add seafood
  5. Heat until shrimp are pink

Meanwhile:

  1. Wash your dishes - knives you used for cutting; scissors you used to take sausage out of casings; clean your cutting boards; just wash up.

Near the end:

  1. By this point, your rice mixture should have evaporated most, if not all, of the water.
  2. Add seafood/sausage mix to rice mix, liquid and all\
  3. Stir and set on lowest heat possible for about 30-45 minutes. • Keep in mind that this is one of those dishes that the longer it sits, the more flavor there will be. • Taste for salt - you might need to add some