Shellfish and Rice

Name: Shellfish and Rice
Ingredients: 14 cup olive oil; 3 garlic cloves, peeled and chopped; 1 medium yellow onion, peeled and chopped; 14 cup parsley, chopped; 12 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; 12 lb shrimp (25-30 size); 1 lb clam, shells on; 1 lb mussels, shells on

13 ingredients

7 steps

Ingredients

14 cup olive oil
3 garlic cloves, peeled and chopped
1 medium yellow onion, peeled and chopped
14 cup parsley, chopped
12 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
12 lb shrimp (25-30 size)
1 lb clam, shells on
1 lb mussels, shells on

Directions

1

Add oil, garlic, and onion in a heated deep stove top covered casserole.
2

Saute over medium heat for a few minutes, then add parsley, basil, and paprika.
3

Saute for 5 minutes and add rice.
4

Continue stirring over heat for a few moments.
5

Add chicken stock, bring to the boil, then reduce heat and simmer.
6

Add salt and pepper, place the lid on the casserole, and cook for 20 minutes on low heat.
7

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