Everyone knows how much I love paella–but this is even better. The dish is a traditional northern Spanish clam dish where the rice is almost soupy. No socarrat here! The secret is to steam the fresh clams separately before adding them to the rice. Be sure to reserve the cooking liquid from the clams to cook the rice. Honestly, I love this dish even more than paella—especially if my mom cooks it for me.
Recipe and photo: Alex Province
Listen to Alex describe this dish on a recent Faith Middleton Food Schmooze®.