Spanish cuisine · Dough, Pasta & Rice

Arroz con Almejas

Brothy rice with clams, plenty of garlic and parsley, fully absorbing the clam liquor.

Ingredients · for 4 servings

• 1 kg clams
• 300 g round-grain rice
• 1 onion
• 6 cloves garlic
• 1 bunch flat-leaf parsley
• 150 ml dry white wine
• 1 l fish stock
• 1 tsp paprika (sweet)
• 1 bay leaf
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Soak the clams in cold salted water for 1 hour, rinse and discard any that don't close when tapped.
2. Steam the clams covered with the white wine and bay leaf over high heat for 4–5 min. until they open; remove the meat, keeping a dozen in their shells, and strain the liquor through a fine sieve.
3. Very finely chop the onion and garlic and sweat in the olive oil over low heat for 8 min. until translucent without browning, then take off the heat and stir in the paprika.
4. Scatter in the rice, let it coat for 2 min. while stirring, and pour in the hot fish stock and clam liquor; season with pepper and a little salt, as the liquor is already salty.
5. Cook uncovered over medium heat for 16–18 min., stirring several times, until the rice is al dente and the liquid is noticeably creamy but still brothy.
6. Fold in the clam meat and shell-on clams, let sit for 2 min., sprinkle with plenty of chopped parsley and serve immediately in deep bowls.