You can leave out the chorizo to make a pescetarian version of this tasty one-dish meal. It’s also good with mussels instead of clams.
For the clams
|100 g||Chorizo sausages, peeled and diced|
|¼ cup||Extra virgin olive oil|
|2||Onions, finely chopped|
|4||Garlic cloves, crushed|
|1||Lemon, use the zest only, finely grated|
|1 ½ tsp||Smoked paprika|
|2 cups||Calasparra, or short-grain rice|
|10||Cherry tomatoes, halved, use up to 12|
|2 small||Zucchini, diced|
|4 cups||Fish stock, or chicken stock|
|½ cup||Water, if needed|
|20||Fresh live clams, rinsed (discard any that do not close when tapped)|
|2 Tbsp||Lemon juice|
|1 splash||Sherry, optional|
|¼ cup||Flat leaf parsley leaves, chopped|
|1||Red chilli, thinly sliced|
|4||Lemon wedges, or cheeks|
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- Place chorizo in a food processor and whizz to a fine crumb. Heat oil in a heavy-based frying pan. Fry chorizo over a medium heat until golden and crispy (5 minutes). Use a slotted spoon to transfer chorizo to a small bowl and set aside. Add onions to frying pan and cook over a medium heat, stirring now and then, until soft but not brown (8 minutes). Add garlic, lemon zest, rice and paprika and cook another minute, stirring to coat the rice with the pan oils.
- Add tomatoes, zucchini and stock. Season with salt and pepper. Cook, stirring now and then, until the rice is almost cooked (18 minutes). Add water if required to loosen the rice — it needs to be quite sloppy at this point.
- Increase the temperature to high and add the clams, pressing their hinges deep into the rice. Cook until clams open and the rice is no longer sloppy (8 minutes). Remove from heat, cover with a clean tea towel and leave to rest for 5 minutes. To serve, drizzle with lemon juice and sherry, if using, and scatter the chorizo, parsley and chilli over the top. Serve with lemon wedges.