Hotch Potch
This hearty meal for a group was served at Forepaugh's Restaurant in Saint Paul, Minnesota, in the 1970s.
Ingredients
- 4 crab claws
- 8 jumbo scallops
- 4 jumbo prawns
- 4 - 3 oz. lobster tails, split, with shells
- 4 cherrystone clams, steamed
- 4 c. prepared saffron rice
- 4 boneless chicken breasts, cooked
- ¼ c. green pepper, chopped
- ¼ c. mushrooms, sauteed
- ¼ c. onion, chopped
- 1 c. green peas, cooked
- 4 lemon wedges
Saffron Rice
- ¼ c. olive oil
- ¼ c. diced onion
- Pinch of saffron
- 2 c. white rice
- 2 chicken bullion cubes
- 1 qt. water
Instructions
- Prepare saffron rice.
- Poach all seafood—except clams—in salt water until firm (10-12 minutes.) Add steamed clams just to heat through. Remove from heat and drain.
- To assemble, layer saffron rice in the bottom of a large skillet. Place hot seafood and cooked chicken breasts into rice. Sprinkle green pepper, mushrooms, and onions over the mixture. Garnish with green peas.
- Place in a warm oven until ready to serve.
- Garnish with lemon wedges before setting on the table.
Saffron Rice
- Place olive oil in a skillet and heat. Add diced onions and saffron, cooking until onions are translucent. Add rice and stir until well coated.
- Dissolve bullion cubes in the water. Once dissolved, add to the rice mixture.
- Cover with a tight lid and continue to cook rice on a low temperature until all liquid is absorbed and rice is tender.
Notes
Use saffron sparingly. A little will give a rich golden color and impart the subtle taste desired for this meal.