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

RICE WITH MUSSELS

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

"Rice with mussels" or, if you prefer so, "Mussels with rice". Another dish, typical, of sailors and fishermen. At home, we cook it very often because we like a lot and is much easier to prepare tan "paella".

(for 4 people):

- 4 small cups (100 ml cup aprox.) of Rice
- 500 gr. of fresh Mussels
- 2 cloves Garlic
- Olive oil
- White wine
- Parsley
- Salt

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

- Clean, carefully, the mussels by taking away the foreign elements of the shells (algae,...). Open the mussels by cooking them in water (by steam process). Add a few more water that usually because the resulting broth will be used, after passed through a sive, for cooking the rice. Remove one of each mussel shells.
- Peel and slice the garlic.

First.  Using a sauce pan, saute garlic, in olive oil, till its color looks golden-brown (nope, it mustn`t be burned). 

Second. Add the rice and saute it (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 (2 or 3 minutes will be enough time).

Fourth. Add 8 small cups of the broth that we have made on the preparation (from cooking the mussels) and the parsley. If required more water, fill it with hot water. Cook it, on "high heat", for aprox. 10 minutes. It is posible you need to add more broth or water. You can add liquid untill 5 minutes before the end of cooking . Taste and correct for salt, if necessary.

Fifth.  Add the mussels by "nailing" in the rice (they mustn´t be just above of rice), low the heat slightly (but do not let stop boiling) and keep another 8 minutes.  

And there is no more to do!  Just enjoy the food!.

Regards,

Esteban