My Brother’s Seafood Paella

Makes 4 servings

1 c. long-cooking rice, uncooked

2 c. water

1 onion, diced

14-1/2 oz. can diced tomatoes, drained

3 cloves garlic, minced

1 t. salt

1 t. pepper

1/8 t. saffron

Optional: 1/4 t. cayenne pepper

1/2 lb. mild fish fillets, cut into 1-inch cubes

1/2 lb. scallops

1/2 lb. medium shrimp, peeled and cleaned

8-oz. pkg. frozen peas, thawed

Garnish: 1 lemon, quartered

Combine rice, water, onion, tomatoes, garlic and seasonings in a slow cooker; mix thoroughly. Cover and cook on high setting for 2 to 3 hours. Add fish, scallops, shrimp and peas; cover and cook on high for an additional hour. Serve with lemon wedges.

Large scallop shells make delightful serving containers for seafood dishes. Use shells you’ve found on vacation or check party supply stores for dinner-ready shells.