Best Spanish Rice With Clams Recipes

Baked Rice with Chorizo and Clams image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
3 ounces dried chorizo, sliced 1/4 inch thick
1/2 cup finely chopped onion
3 garlic cloves, minced
1 1/4 cups Arborio rice
1/4 cup dry white wine
1 1/2 cups chicken stock
3/4 cup water
12 littleneck clams, scrubbed well

Steps:

Preheat oven to 400 degrees. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chorizo, stirring often, until edges are browned, about 2 minutes. Stir in onion and garlic. Cook until translucent, about 3 minutes.
Stir in rice to coat, then wine. Bring to a boil. Cook until skillet is almost dry. Add stock and water. Bring to a boil.
Transfer skillet to oven. Bake for 10 minutes. Add clams. Bake until clams open and rice absorbs all the liquid, about 10 minutes. Let stand, covered, for 10 minutes before serving.

Portuguese Clam Rice image

Provided by Mina in Toronto

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1/2 onion, chopped
2 garlic cloves, minced
3 tablespoons pimento paste (optional)
1/4 cup fresh parsley, chopped
1 (5 ounce) can clams, undrained
1 1/4 cups short-grain rice
1 1/4 cups canned tomatoes, pureed

Steps:

In a saucepan, cook onion and garlic in oil until tender.
Add pimento paste and parsley. Cook for a couple of minutes.
Drain clams but reserving liquid.
Add the clams to the saucepan. Measure clam juice and add enough water to measure 1 1/4 cups of liquid.
Add rice and tomatoes and bring to boil. Cover and reduce heat to low for 20 minutes.
Add salt if necessary.