Shellfish and Rice
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1⁄4 cup olive oil
- 3 garlic cloves, peeled and chopped
- 1 medium yellow onion, peeled and chopped
- 1⁄4 cup parsley, chopped
- 1⁄2 teaspoon dried basil
- 1 teaspoon paprika
- 1 cup Uncle Ben's converted brand rice
- 2 cups chicken stock
- salt
- black pepper, freshly ground to taste
-
SHELLFISH
- 1⁄2 lb shrimp (25-30 size)
- 1 lb clam, shells on
- 1 lb mussels, shells on
directions
- Add oil, garlic, and onion in a heated deep stove top covered casserole.
- Sauté over medium heat for a few minutes, then add parsley, basil, and paprika.
- Sauté for 5 minutes and add rice. Continue stirring over heat for a few moments.
- Add chicken stock, bring to the boil, then reduce heat and simmer.
- Add salt and pepper, place the lid on the casserole, and cook for 20 minutes on low heat.
- Stir in the shellfish, cover, and cook 5 minutes more or until clams and mussels open.
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RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana