The Spanish genius for combining surf and turf is evident in this dish with a mix of chorizo and clams.
|4 Tbsp||Extra virgin olive oil|
|1||Onion, finely chopped|
|1||Carrot, finely diced|
|3 cloves||Garlic, finely chopped|
|3||Chorizo sausages, thinly sliced (Main)|
|1 ¼ cups||Rice, Calasparra, available from Sabato|
|1 pinch||Saffron, soaked 5 minutes in 2 Tbsp hot water|
|3 cups||Chicken stock|
|1 kg||Clams, Cloudy Bay diamond shell (Main)|
|2 Tbsp||Flat leaf (Italian) parsley, chopped|
|2||Lemons, cut into wedges for serving|
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- Put a deep frying pan on low heat and heat the oil. Add the onion, carrot, lemon zest, garlic and chorizo. Raise the heat to moderate and gently fry everything for about 10 minutes until the onion is soft.
- Add the rice and mix well so that everything is evenly distributed. Add the saffron and water and stock, slowly bring to the boil and simmer for 10 minutes.
- Spread the clams over the top of everything and simmer a further 10 minutes until the liquid is absorbed and the rice is tender.
- Taste and season. Serve sprinkled with parsley and with lemon wedges on the side for squeezing.