Rice with clams


Today we have cooked rice with clams. It is an easy recipe, tasteful and, as all the rice recipes, my daughters enjoy it very much. Taste it!

Ingredients:

  • Clams, three or four per person if the clams are large.
  • Rice, some 80 grams per adult, 30/40 per children.
  • 1 clove of garlic.
  • 1 large onion.
  • Half a glass of white wine (today I used Martini Bianco as I hadn’t!)
  • 6 or 7 saffron strands (in you hadn’t, use parsley instead)
  • Water (three and a half times the rice volume, we want it a little soupy)
  • Salt
  • Olive Oil

Always you get fresh clams, purge them for at least one hour in salted water (35gr/liter) or even better, in seawater (I buy it from aguademar). Not only you’ll get sand-free clams, but you will enjoy seeing the siphons enlarged and spitting filtered water! To do this recipe you need a pot or pan wide enough to avoid stacking the clams, so they can open at the same time.

Let’s start. With a little olive oil, add the minced the garlic clove and immediately, before it gets brown, add the chopped onion and saute until it gets transparent.

As soon as the onion is transparent, add the clams (without the water!) and the half glass of white wine (or Martini, today), until the clams open.

While open, roast the saffron; wrap it in aluminium foil and bring it to the flame for a few seconds, always in movement (to avoid burning it!). It is a matter of seconds, and you will regain the flavour that may have been lost.

Remove the clams once opened and add the saffron and the rice to the pan.

Mix the rice and the sauté onion, leave it for a couple of minutes and add the water. You can use as well a fish stock, but if the clams are good, as is the case today,  it is not necessary.

Stir once again the rice covered with water to prevent sticking, and cook it for the first 5 minutes over high heat, the next 5 ones over medium heat, and the last 5 to minimum. Taste the rice, that should be almost ready, and season to taste.

Put back the clams to the pan, only a couple of cooking minutes are left (total must be around 20, check you rice cooking instructions), carefully stir the rice with the clams and, when ready, turn off heat and cover a couple of minutes.

And ready to enjoy! Bon profit. Paula is excites!

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