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®.
Ingredients
- 2-1/2 lbs. fresh littleneck clams
- 2 cups water
- 1/2 cup white wine (Sauvignon blanc, Albarino or Pino Grigo)
- pinch saffron
- 1/2 cup extra virgin olive oil
- 3 ounces dried Spanish chorizo, diced
- 1 large onion finely chopped
- 3 cloves garlic slivered
- 1 carrot diced
- 1 green pepper seeded and finely chopped
- 1 tomato finely chopped
- 1 Bayleaf
- 1 cup short- or medium-grain rice
- 1/2 cup flat-leaf parsley finely chopped
- sea salt to taste
- lemon wedges for garnish
Servings: people
Instructions
- Wash clams well and place in a large sauce pan, then add water. Cover and cook over medium-high heat until the clams just open, around 7 minutes. Discard any unopened clams after 10 minutes. Remove clams and set aside. Strain cooking liquid into a large measuring cup, add a pinch of saffron and enough white wine to total 3 cups.
- In a large, heavy bottomed saute pan, heat olive oil over medium-high heat and add the chorizo. Cook for several minutes or until the chorizo begins to render its oil.
- Into the saute pan add the onions, garlic, carrot, green pepper, and tomato. Continue to saute until soft and translucent, about 10 minutes.
- Now add 3 cups of the reserved liquid and the bayleaf, and bring to a boil.
- Add rice and cook uncovered over medium heat for about 10 minutes. Then, stir in clams and cover; cook for an additional 5-10 minutes or until the rice is cooked and most of the liquid has been absorbed. Remove from heat and allow to rest for 5 minutes.
- Stir in parsley and garnish with lemon wedges. Enjoy!
I really need to try this. It sounds fantastic. My paella recipe is intense so I only make it when the requests turn to begging and I have plenty of time. The one distinction with my recipe besides chicken and more seafood is the addition of beer. There is something about the richness it adds to the dish. I promise I’ll try this when the weather permits without any diversions. I’ve learned never fiddle until you understand the true recipe and it sounds like this one has already proven itself.
Second time. . . I might just add a cup of beer. Who knows.
Awesome, Bonnie. When you do make it, don’t forget to report back. Thanks!
This is incredibly delicious. Thank you. I’ll certainly make it again.
Alex will be thrilled to hear it. Thanks for listening and visiting the site!
I made it. Excellent. A little too greasy. I think that I put too much oil and I did not have enough garlic. Next time I woul add shrimps.
I made it; LOVED it and plan on making it again this weekend. using yellow rice rather than white. I can’t wait!
Ellen Kieffer
Wonderful! Alex will be thrilled to hear it. Thanks for listening and visiting the site; we all appreciate it!