Seafood Rice

DIRECTIONS

1. Heat the fish stock, lemongrass, ginger and saffron covered for 10 minutes at medium heat.
   
   
2. Strain liquid in colander. Discard the residue.
   
   
3. In a large pot, add 1 tablespoon olive oil and lightly brown rice at medium heat for 1–2 minutes. Add fish stock and salt to taste. Cook uncovered at medium-high heat until liquid evaporates. Cover, lower heat and cook for an additional 10 minutes.
   
   
4. Season seafood with salt and pepper to taste. In a large skillet, heat 1 tablespoon of oil and cook fish 2–3 minutes on each side, depending on thickness. Remove from heat and dice.
   
   
5. Using the same skillet, add half of the remaining oil and cook shrimp 2–3 minutes or until pink. Remove from heat and set aside.
   
   
6. Add the remaining oil to the skillet and, once heated, cook scallops for 1½ minutes on each side.
   
   
7. Place seafood over rice. Garnish with roasted red pepper strips and serve immediately.