SPAN­ISH RICE AND CLAMS

Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 1 hour

Serves 4-6 100g chorizo, peeled and diced

¼ cup ex­tra vir­gin olive oil

2 onions, finely chopped

4 cloves gar­lic, crushed Zest of 1 lemon, finely grated

2 cups calas­parra or short-grain rice

1½ tsp smoked pa­prika

10-12 cherry toma­toes, halved

2 small zuc­chini, diced

4 cups fish or chicken stock

¾ tsp salt

Ground black pep­per, to taste

About ½ cup wa­ter, if needed

20 fresh live clams, rinsed (dis­card any that do not close when tapped)

To serve

2 Tbsp lemon juice

A splash of sherry (op­tional)

¼ cup chopped flat-leaf pars­ley leaves

1 red chilli, thinly sliced

Lemon wedges or cheeks

Place chorizo in a food pro­ces­sor and whizz to a fine crumb. Heat oil in a heavy-based fry­ing pan. Fry chorizo over a medium heat un­til golden and crispy (5 min­utes). Use a slot­ted spoon to trans­fer chorizo to a small bowl and set aside. Add onions to fry­ing pan and cook over a medium heat, stir­ring now and then, un­til soft but not brown (8 min­utes). Add gar­lic, lemon zest, rice and pa­prika and cook an­other minute, stir­ring to coat the rice with the pan oils. Add toma­toes, zuc­chini and stock. Sea­son with salt and pep­per. Cook, stir­ring now and then, un­til the rice is al­most cooked (18 min­utes). Add wa­ter if re­quired to loosen the rice — it needs to be quite sloppy at this point. In­crease the tem­per­a­ture to high and add the clams, press­ing their hinges deep into the rice. Cook un­til clams open and the rice is no longer sloppy (8 min­utes). Re­move from heat, cover with a clean tea towel and leave to rest for 5 min­utes. To serve, driz­zle with lemon juice and sherry, if us­ing, and scat­ter the chorizo, pars­ley and chilli over the top. Serve with lemon wedges.

Annabel says: You can leave out the chorizo to make a pesc­etar­ian ver­sion of this tasty one-dish meal. It’s also good with mus­sels in­stead of clams.

SPAN­ISH RICE AND CLAMS

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.