Shellfish and Rice Recipe #371042
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.
by mersaydees
55 min | 15 min prep
SERVES 4 -6
- 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
- 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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5 stars