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  Added: Feb 11, 2008  •  Visited (139)  •  Print version Print this recipe (5)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Shellfish And Rice
What You Need:
  • ¼ cup olive oil
  • 3 cloves garlic, peeled and chopped
  • 1 medium yellow onion, peeled and chopped
  • ¼ cup chopped parsley
  • ½ teaspoon dried basil
  • 1 teaspoon paprika
  • 1 cup converted rice
  • 2 cups Chicken Stock or use canned
  • Salt and freshly ground black pepper to taste

    SHELLFISH
  • ½ pound (25-30 size) shrimp, shells removed
  • 2 pounds mixed clams and mussels, shells on

  • How To Cook:
    1. Heat a deep stove-top covered casserole and add the oil, garlic, and onion. Saute over medium heat for a few minutes and add the parsley, basil, and paprika.

    2. Saute for 5 minutes and add the rice. Stir and cook for a moment. Add the Chicken Stock; bring to a boil, and then turn down to a simmer.

    3. Add the salt and pepper cover the casserole, and cook for 20 minutes on low heat.

    4. Stir in the shellfish, cover, and cook 5 minutes more or until clams and mussels open.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Shellfish » Shrimps
    Main Ingredient » Shellfish » Mussels
    Main Ingredient » Shellfish » Clams
    Dish » Side Dishes



     




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