Shellfish and Rice

• 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

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.

olive oil, garlic, yellow onion, parsley, basil, paprika, uncle ben, chicken stock, salt, black pepper, shrimp, clam, mussels

Taken from www.food.com/recipe/shellfish-and-rice-371042 (may not work)