Brothy Rice with Clams - alive magazine
Meet one of paella’s lesser-known cousins: delicious rice, studded with clams and green peas in a rich broth of tomato, smoked paprika, and saffron.
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Cooking tools:
- Dutch oven
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Colander
- Mixing bowl
- Stove
- Refrigerator
- Kitchen towel
- Ladle
- Garlic press
- Grater
Ingredients
- 2 Tbsp (30 mL) extra-virgin olive oil
- 3 cloves garlic, peeled and crushed
- 1 1/2 cups (350 mL) finely diced onion
- 1/4 tsp (1 mL) salt
- 3/4 cups (180 mL) diced red pepper
- 1 Tbsp (15 mL) + 1 tsp (5 mL) sweet smoked Spanish paprika
- 2 Tbsp (30 mL) tomato paste
- 14 oz (398 mL) can San Marzano tomatoes
- 1 1/4 cups (260 g) short-grain paella rice, like Bomba or Calasparra (see tip)
- 1 cup (250 mL) dry white wine (optional)
- 5 cups (1.2 L) fish stock
- 5 to 6 threads saffron
- 2 lbs (907 g) live clams (see tip)
- 1 1/2 cups (350 mL) frozen peas, thawed
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