“This is based on a recipe from Jeff Smith’s The Frugal Gourmet On Our Immigrant Ancestors cookbook. He says, “The Basques have always enjoyed dishes that we usually call paellas. The Spanish influence is afoot here, to be sure, but the Basques do not create such flamboyant dishes with meat and rice as the Spanish do. It is more like an everyday and expected course in the meal. And it is delicious.” I haven’t tried this yet.”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Add oil, garlic, and onion in a heated deep stove top covered casserole.
  2. Sauté over medium heat for a few minutes, then add parsley, basil, and paprika.
  3. Sauté for 5 minutes and add rice. Continue stirring over heat for a few moments.
  4. Add chicken stock, bring to the boil, then reduce heat and simmer.
  5. Add salt and pepper, place the lid on the casserole, and cook for 20 minutes on low heat.
  6. Stir in the shellfish, cover, and cook 5 minutes more or until clams and mussels open.

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