| |
|
What You Need:
(To Serve: 4 - 6)
|
|
|
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
|
|
Translate this recipe:
|
|
|
|
|
|
| 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.
|
|
|
|
|
