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. Cooked in a similar fashion to a risotto, but with a soupier result, this dish makes a wonderful evening meal that feels both simple and sophisticated. Have it at home with the family or make it the star of a dinner party. Serve with crusty bread.
Know your rice
Spanish rice dishes, like brothy rice and paella, call for short-grain rice and, in particular bomba varieties like Calasparra, grown in eastern Spain. These pearly types of rice can be cooked for relatively long periods while retaining their form. They also don’t release a lot of starch into the dish, so don’t thicken the cooking liquid to the extent that a risotto rice like arborio does. In North American grocery stores, look for rice labelled paella rice or Valencia rice, as the specific variety may not be indicated.
Handling live clams
Before you begin prepping clams, discard any broken shells or clams that are not tightly closed. Place clams in a colander over a bowl to catch any liquid. Cover with a damp cloth and place in the refrigerator until ready to use. Rinse just prior to adding to the dish. Do not allow them to sit in water and do not seal in an airtight container, as they need air to breathe.
Brothy Rice with Clams
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
Directions
01
In wide-bottomed saucepan, sauté garlic in olive oil, stirring constantly for about 1 minute. Add onion, continue to stir for 1 to 2 minutes. Add red pepper. Season with salt. Cook, stirring constantly, for about 5 minutes, until onions and red pepper are soft. Reduce heat to medium and add smoked paprika, stirring constantly for 1 minute. Add tomato paste. Continue to stir over medium heat for a further 2 minutes.
02
Pass tomatoes through sieve or food mill and add to saucepan. Continue to stir for about 3 minutes. Increase heat to high, add rice, and stir for 30 seconds to 1 minute to incorporate. As rice begins to fry, add wine, let it begin to absorb, then add about 2 cups (500 mL) stock. In small bowl, crush saffron with handle of wooden spoon and add to broth. Cook at low simmer for 10 minutes, stirring frequently, then add another 1 cup (250 mL) stock and cook, stirring frequently, for further 10 minutes. Add remaining stock and stir frequently for 5 minutes. Add clams and peas in layer overtop rice. Cover and cook for further 5 minutes, or until clams have all opened. Ladle into bowls and enjoy.
