Spanish rice and clams

Name: Spanish rice and clams recipe
Yield: 4
Ingredients: 40.00 ml extra virgin olive oil; 1 banana shallot, finely chopped; 2 garlic cloves, finely sliced; 1 fresh bay leaf; 2 tsp tomato paste; 300g bomba rice (paella rice, from specialty grocers); 750ml fish stock; Handful of fresh marjoram leaves; 500g clams, purged

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by José Pizarro

Jul 05, 2022

“I’m often asked to share the secret of how I make my rice dishes so intense and full of flavour. The answer is, there’s not really any secret! It’s very simple: you just need a good sofrito, amazing stock, a perfect rice and then anything else you want to add!"

2 tbs extra virgin olive oil
1 banana shallot, finely chopped
2 garlic cloves, finely sliced
1 fresh bay leaf
2 tsp tomato paste
300g bomba rice (paella rice, from specialty grocers)
3 cups (750ml) fish stock
Handful of fresh marjoram leaves
500g clams, purged

Method

1.

Heat the oil in a shallow casserole dish or paella pan over a low heat. Add the shallot and fry for 5 minutes to soften. Add the garlic, bay leaf and tomato paste and fry for 1 minute more.
2.

Stir in the rice, then increase the heat to medium-high. Toast the rice in the oil for 1 minute, then add the stock, marjoram leaves and plenty of seasoning. Stir and cover, then reduce heat to low and simmer for 12 minutes until the rice is almost cooked and still lovely and soupy.
3.

Add the clams, then cover once more and cook for a further 4 minutes until the clams are open (discard any that remain closed). Serve.