Castilian Rice
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
6
Description
Castilian Rice
Ingredients
- Clams (Vongole) - 17.6 oz
- Olive Oil - 4 tablespoons
- Onion - 2 pieces
- Green peppercorns - 1 piece
- Garlic - 2 cloves
- Parsley - 3 stems
- Tomatoes - 2 pieces
- Saffron - a pinch
- Salt - to taste
- Rice - 10.6 oz
Step by Step guide
Step 1
Finely chop the onion, garlic, peeled tomatoes, and parsley, and dice the green pepper.
Step 2
Heat the olive oil in a large ovenproof pot with thick walls and bottom over low heat, add the onion and pepper, and cook, stirring, for 5 minutes until they become soft. Add the garlic and parsley and cook for another 3 minutes. Then add the tomatoes to the pot and mix everything well.
Step 3
Rinse the clams under cold water and discard any with broken shells and those that do not close immediately when touched. Pour 150 ml of water into a pan, add the clams, and cook over high heat, shaking, for 3–5 minutes until the clams open. Remove them with a slotted spoon, discard any that did not open, and remove the top half of the shells from the rest. Place them on a plate, cover, and keep warm.
Step 4
Strain the liquid from the clams through a sieve into a measuring jug and add water to make 1 liter.
Step 5
Add the rice to the pot with the vegetables, stir in the paprika, season with salt, and cook, stirring occasionally, for 2 minutes. Then pour in the diluted broth from the jug. Bring to a boil and cook for another 12 minutes until the rice is tender.
Step 6
Stir in the saffron and add the clams. Remove the pot from the heat and let it sit for 5 minutes before serving.
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