Rice with Clams (Arroz con Almejas)
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Ingredients
- 500 g fresh clams, scrubbed
- 300 g paella rice
- 2 ripe tomatoes, finely chopped
- 100 ml dry white wine
- 800 ml fish stock
- 4 garlic cloves
- 2 tbsp olive oil
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 402 kcal
- Protein
- 13.3 g
- Carbohydrate
- 63.6 g
- of which sugars
- 1.8 g
- Fat
- 8.3 g
- of which saturates
- 1.3 g
- Fibre
- 1.8 g
- Salt
- 2.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and fry the garlic for a minute, then add the tomatoes and cook for 3 minutes until pulpy.
- 2
Add the rice and stir to coat, then pour in the wine and let it bubble for a minute.
- 3
Pour in the hot fish stock, season and bring to the boil, then simmer without stirring for 15 minutes.
- 4
Push the clams into the rice and cover for 4-5 minutes until they open, discarding any that stay shut.
- 5
Scatter with parsley and serve straight from the pan.
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