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Brothy Rice with Clams
Serves 6
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.
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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.
