Mariner's Rice

Main Dishes | World cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Mariner's Rice

Ingredients

Clams (Vongole) - 8.8 oz
Olive Oil - 5 tablespoons
Onion - 1 piece
Garlic - 1 clove
Tomatoes - 8.8 oz
Paprika - 1 teaspoon
Long-Grain Rice - 14.1 oz
Shrimp - 8.8 oz
Bay leaf - 1 piece
Green Peas - 5.3 oz
Artichoke bottoms - 6 pieces
Salt - to taste

Step by Step guide

Step 1

Rinse the clams under cold water and remove any with broken shells and those that do not close immediately when touched. Peel and finely chop the onion, garlic, and tomatoes. Cut the artichokes in half lengthwise. Use peeled shrimp.

Step 2

Pour 5 tablespoons of water into a skillet, add a pinch of salt and the clams. Cover with a lid and cook over high heat, shaking the skillet, for 5-7 minutes until the clams open. Remove them with a slotted spoon, discard any that did not open, and remove half of the shells from the others. Place them on a plate, cover, and keep warm.

Step 3

Strain the liquid from the clams through a sieve into a measuring jug and top it up to 1 liter with water.

Step 4

Heat the oil in a large heavy-bottomed pot over medium heat, add the onion, and cook on low heat, stirring, for 10 minutes. Add the garlic and tomatoes and cook for another 10 minutes. Stir in the paprika, add the shrimp, bay leaf, and rice. Mix well, pour in the diluted broth from the jug, and bring to a boil. Cook for 5 minutes, then add the peas and artichokes and cook for another 20 minutes.