José Pizarro’s Recipe for Clam Rice with Smoked Paprika with Chorizo ​​and Roasted Peppers | Spanish food and drink

We Spaniards eat a lot of rice at any time of the year, especially because it is versatile and delicious. For today’s recipe, I recommend using bomba, a short-grain variety ideal for this type of cooking. And while you could roast regular red peppers, I actually prefer jarred roasted piquillo peppers in this dish—they’re a great pantry go-to, and so much sweeter. The clams and chorizo ​​are a perfect match, with the sweetness of the shellfish dancing beautifully with the smoky spiciness of the sausage. Clams are very popular in Spain, where they are also good value for money, but you could use mussels instead as they are much more affordable in the UK.

Clam rice with smoked paprika with chorizo ​​and roasted peppers

To purge the clams from the sand, soak them in cold, heavily salted water for 20 minutes, then drain and soak them again in fresh cold water for an additional 10 minutes.

Homework 10 minutes
Cook 25 minutes
It serves 4-6

3 tablespoons olive oil
1 small onion
peeled and finely chopped
100g of fresh chorizodiced
3 garlic clovespeeled and thinly sliced
1 teaspoon smoked sweet paprika
1 220g jar of piquillo peppers
drained and cut into thin slices
350g bomba riceor calasparra or rice in paella
200 ml of dry white wine
800-900 ml of fresh chicken broth
or seafood broth, as long as it is good
salt and black pepper
500 g of clams
1 large a handful of picked flat-leaf parsleycoarsely chopped

Heat the oil in a shallow saucepan and gently fry the onion for 10 minutes. Add the chorizo, fry for three or four minutes, then add the garlic and paprika and cook, stirring, for another minute.

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Add the peppers and rice, toss to coat, then pour in the wine and allow to bubble and reduce for two minutes. Add 800 ml of broth, season generously and bring to a boil. Reduce the heat to low and simmer for 12 minutes, without stirring, until the rice is almost tender but still has some flavor.

Add the clams and a little more broth, if you feel you need it, cover and cook over medium-high heat for 4 to 5 minutes, until all the clams are open (discard any that are not) and the rice is just right. . starting to catch on the bottom of the pan. Sprinkle with lots of parsley and serve immediately with a nice crusty bread.

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