martes, 3 de junio de 2014

RICE WITH CLAMS

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES

I have tried to find a translation of the word "chirlas", that is a shellfish very often used in Spain, without success.  Do not worry, for this purpose you can used "clams". You will see that this recipe is practically the same that for "Rice with mussels" but, curiously, the flavour is completely different.


(for 3 people):

- 3 small cups (100 ml cup aprox.) Rice
- 400 gr. of fresh clams
- 2 cloves Garlic
- 1/2 cub of meat (or better fish) stock
- Olive oil
- White wine
- Parsley
- Salt





For avoidance of doubt, the cup size would be this:  






- Open the clams by cooking them by steam process but, instead of water, put small quantity of olive oil.  In this occasion we have used the clams that we had previosuly frozen.

- Peel and slice the garlic.








First.  Using a sauce pan, place the garlic in olive oil, till its color looks golden-brown (nope, it mustn`t be burned). If, by mistake, they burn a little longer than expected, you must remove and fry the rice without it (later, during cooking, all you add again). 




Second. Add the rice and fry it lightly (with the garlic) for 1 minute.  Stir, with a wooden spoon, to prevent sticking.



Third. Add half a glass of white wine and let it to reduce (1 minute will be enough time).



Fourth. Add 6 small cups of hot water, the cube of meat, the salt and the parsley. Cook it, on "high heat", for aprox. 10 minutes. It is possible that you have to add more water. You can add liquid untill 5 minutes before the end of cooking . Taste and correct for salt, if necessary.



Fifth.  Add the clams by "nailing" in the rice (they mustn´t be just above of rice), low the heat slightly (but do not let it stop boiling) and keep it for another 8 minutes. Do not forget that this is not a paella dish so the rice should be "very slightly soggy." Then, when you serve the liquid will desappear on the plate. This is the aspect it will have on the pan while cooking ... 




and this is the point at the end of cooking ...






In the course would look like ....





And it's over!  Very easy and tasty!.

Regards,

Esteban

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