Portuguese Seafood Rice

8 quarts rice pilaf

5 lbs. lobster meat

5 lbs. sea scallops

5 lbs. shrimp (peeled & de-veined)

2 C. butter

2 C. chopped onion

3/4 C. fresh minced garlic

2  C. white wine

8 T. Goya Seasoning

2 C. clam juice

salt and pepper to taste

1 C. parsley

4 t. lemon juice

dash of Tabasco Sauce

Prepare enough rice pilaf to yield 64 cups of cooked rice, (Recipe is supplied below).

While the rice is cooking melt the butter in a heavy saut� pan. Add the chopped onion and minced garlic and saut� until the onions are transparent. Add the shrimp and saut� for about a minute. Add the scallops and lobster meat and saut� until the scallops are white and firm. Add the Goya Seasoning, a dash of salt and pepper, and the parsley flakes while tossing the seafood. Add the lemon juice, white wine, clam juice, and a dash of Tabasco Sauce and bring to a simmer. Serve at once over rice pilaf.

Rice Pilaf

Melt 4 C. of butter in a 5-quart or larger saucepan.

Saut� 1 1/2 C. of chopped onion and 1/4 C. of minced garlic until transparent.

Add 4 1/2 qts. of cold water, 48 chicken bouillon cubes, 2 1/2 T. of lemon juice, and 2 1/2 T. of black pepper and bring the mixture to a boil.

Stir in 2 quarts of converted rice, reduce heat, cover and simmer for 20 minutes. Remove from heat and let stand for 10 minutes before serving.

Serves 48