Recipe: Basque Shellfish and Rice

Basque Shellfish and Rice
Source: The Frugal Gourmet On Our Immigrant Ancestors/Jeff Smith 1990

1/4 cup olive oil
3 cloves garlic, peeled and chopped
1 medium yellow onion, peeled and chopped
1/4 cup chopped parsley
1/2 teaspoon dried basil
1 teaspoon paprika
1 cup converted rice
2 cup chicken stock or use canned salt and freshly ground black pepper to taste

SHELLFISH: 1/2 pound (25-30 size) shrimp, shells removed
2 pounds mixed clams and mussels, shells on

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. 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. Add the salt and pepper, cover 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.