San Sebastián Rice with Clams
An easily achievable Spanish rice you can make on a weekday is this typical San Sebastián arroz con almejas or rice with clams. Decades ago I tasted this dish in a restaurant called Clery in the city when I lived in the Basque Country. I was captivated by its elegance and simplicity. So few ingredients, no dreaded socarrat (sorry Paella Valenciana) and no expensive saffron makes this my go to rice when I am able to get high quality clams. f you go to a fishmonger they will give you free parsley too!
Be aware that with rice you need to have more stock (or in a pinch water) in case the stock has evaporated and the rice is still not cooked.
So few ingredients, no dreaded socarrat (sorry paella valenciana)
This recipes feeds 4-6
Arroz con Almejas
1 onion, finely chopped
1 green pepper, finely chopped
3 garlic cloves, minced
A handful of parsley, finely chopped
300 g. Spanish rice (preferably Senia) or Carnaroli
1 litre of fish or shellfish stock plus extra in case
¼ cup white wine
1 kg. Clams
Clean the clams by rinsing them under water. Most cultivated clams don’t need to be soaked in salted water to get the sand out.
In a pan of approximately 25 cm to 35 cm. Make the sofrito, or fried base by adding the oil and saute the onion and pepper until the onion is translucent. Add the garlic and half the parsley and saute for a couple of minutes. Season the “sofrito”. Add the rice followed by the stock, making sure it is seasoned but not too salty.
Cook the rice for 10-12 minutes checking to make sure the rice is cooked through. Add more stock or hot water if too much liquid has evaporated and the rice is not cooked. Meanwhile in a medium size pot (with a lid) you add the wine and the clams. Cover and bring to a boil until the clams are open approximately 3-4 minutes.
Pour the clams and juice over the rice and dust with the parsley. Serve with a bottle of txakoli!
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