Spanish Rice With Clams Recipes

BAKED RICE WITH CHORIZO AND CLAMS

Baked Rice with Chorizo and Clams image

This dish can also be made with sausage and broccoli rabe. Both variations have the same base. See the Chef's Note below for instructions.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 1h

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
3 ounces dried chorizo, sliced 1/4 inch thick
1/2 cup finely chopped onion
3 garlic cloves, minced
1 1/4 cups Arborio rice
1/4 cup dry white wine
1 1/2 cups chicken stock
3/4 cup water
12 littleneck clams, scrubbed well

Steps:

Preheat oven to 400 degrees. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chorizo, stirring often, until edges are browned, about 2 minutes. Stir in onion and garlic. Cook until translucent, about 3 minutes.
Stir in rice to coat, then wine. Bring to a boil. Cook until skillet is almost dry. Add stock and water. Bring to a boil.
Transfer skillet to oven. Bake for 10 minutes. Add clams. Bake until clams open and rice absorbs all the liquid, about 10 minutes. Let stand, covered, for 10 minutes before serving.

PORTUGUESE CLAM RICE

Portuguese Clam Rice image

My mom taught me how to make this when I was a teenager and I've been making it ever since. This is great to accompany a fish dish.

Provided by Mina in Toronto

Categories Short Grain Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1/2 onion, chopped
2 garlic cloves, minced
3 tablespoons pimento paste (optional)
1/4 cup fresh parsley, chopped
1 (5 ounce) can clams, undrained
1 1/4 cups short-grain rice
1 1/4 cups canned tomatoes, pureed

Steps:

In a saucepan, cook onion and garlic in oil until tender.
Add pimento paste and parsley. Cook for a couple of minutes.
Drain clams but reserving liquid.
Add the clams to the saucepan. Measure clam juice and add enough water to measure 1 1/4 cups of liquid.
Add rice and tomatoes and bring to boil. Cover and reduce heat to low for 20 minutes.
Add salt if necessary.

BARCELONA-STYLE RICE

Barcelona-Style Rice image

Provided by Tyler Florence

Categories Chicken Pork Poultry Rice Shellfish Sauté Super Bowl Sausage Shrimp Fall Winter

Yield Makes 4 servings

Number Of Ingredients 18

Ingredients

2 chicken thighs
2 chicken legs
1 teaspoon dried oregano
2 tablespoons sweet paprika
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 Spanish chorizo sausage
4 garlic cloves, crushed
1 onion, diced
1 (14-ounce) can whole, peeled tomatoes, drained and hand crushed
1 cup Spanish rice, short to medium grain
1 teaspoon saffron threads
4 jumbo shrimp, peeled
2 lobster tails, split
6 littleneck clams, scrubbed
1/2 cup frozen sweet peas, thawed
Fresh flat-leaf parsley leaves, for garnish
Lemon wedges, for serving

Steps:

Rinse the chicken pieces and pat dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the chicken and stick it in the refrigerator to marinate for 30 minutes.
Heat the oil in a paella pan or wide shallow skillet over medium-high heat. When the oil is beginning to smoke, add the chicken, skin side down, and brown all over, turning with tongs. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels.
Return the pan to the stove and lower the heat to medium. Now make a sofrito by sautéing the garlic and onion in the oil that remains in the pan for 7 to 10 minutes, until they begin to brown. Add the tomatoes and cook it all down until the mixture caramelizes a bit and the flavors meld. Season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir in the saffron. Pour in 3 cups warm water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or stir constantly as you would a risotto.
Add the shrimp, lobster, clams, and the reserved chicken and chorizo. Give the paella a couple of good stirs to tuck all the pieces in there, then just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the peas on top and continue to cook for 5 more minutes, until the paella looks fluffy and moist. (The ideal paella has a toasted rice bottom called socarrat.) Then let it rest off the heat for 5 minutes. Garnish with parsley and serve with lemon wedges.

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