1. Add oil, garlic, and onion in a heated deep stove top covered casserole. 2. Sauté over medium heat for a few minutes, then add parsley, basil, and paprika. 3. Sauté for 5 minutes and add rice. Continue stirring over heat for a few moments. 4. Add chicken stock, bring to the boil, then reduce heat and simmer. 5. Add salt and pepper, place the lid on the casserole, and cook for 20 minutes on low heat. 6. Stir in the shellfish, cover, and cook 5 minutes more or until clams and mussels open. ---------------------------------------------------------------------------
Nutrition
Ingredients
