Basque Seafood with Rice Recipe

Serves/Makes: 4 - 6


  • 1/2 pound (25-30 size) shrimps, shelled and deveined
  • 2 pounds mixed clams and mussels, shells on
  • 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
How to cook Basque Seafood with Rice:
  • 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.


The Basque Seafood with Rice recipe very easy to prepare and so good!

This recipe for Basque Seafood with Rice serves/makes: 4 - 6

The Basque Seafood with Rice recipe is adopted from The Frugal Gourmet On Our Immigrant Ancestors 1990.

Main Ingredient: Seafood Mix (more Seafood Mix recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Spanish (more Spanish recipes)

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