Arroz con Almejas Recipe (Rice with Clams)

Arroz con almejas (English: Rice with clams) is an easy seafood recipe with only very few ingredients.

This, on the other hand; however, also means that you need to use very high-quality ingredients. Good clams and fish stock make the difference!

You can either prepare the fish stock yourself or opt for already made fish stock.

How to prepare Arroz con Almejas (Rice with Clams)

First, put the clams in cold water with salt. Make sure that all clams are closed and throw away the open ones.

Leave them for at least half an hour in the water to remove all sand on the inside.

Afterward, chop the garlic and the spring onion and sauté over low heat.

Add two tablespoons of tomato sauce (tomate frito in Spain) and the saffron and let it sauté for a moment before adding the rice.

Now, add the fish stock and some sea salt and let it cook for ten minutes over moderate heat.

After ten minutes, add the clams to the pan and cook everything for another five minutes.

Leave the rice, and the clams rest for three to five minutes.

If you want, sprinkle with fresh parsley and a squeeze of lemon.

Enjoy your homemade Spanish rice with clams (array con almejas).

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Yield: 4

Arroz con Almejas Recipe (Rice with Clams)

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Arroz con almejas (English: Rice with clams) is an easy seafood recipe with only very few ingredients.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 30 minutes

Total Time 1 hour 5 minutes

Ingredients

• 400 grams (0.9 pounds) short-grain rice
• 400 grams (0.9 pounds) clams
• 2 garlic cloves
• 2 tablespoons of tomato sauce (tomato frito in Spain)
• 1 spring onion
• 1200 ml (41 oz) fish broth
• Saffron

Instructions

1. Put the clams in cold water with salt. Make sure that all clams are closed and throw away the open ones. Leave them for at least half an hour in the water to remove all sand that is in the inside.
2. Chop the garlic and the spring onion and sauté over low heat. Make sure that the garlic does not burn.
3. Add two tablespoons of tomato sauce (tomate frito in spain) and the saffron and let it sauté for a moment.
4. Now, add the rice and let it sauté for a few minutes.
5. Add the fish stock as well as some sea salt. Leave it to cook for ten minutes over moderate heat.
6. After ten minutes, add the clams to the pan and cook everything for another five minutes.
7. Leave the rice and the clams rest for three to five minutes
8. Optional: Sprinkle with fresh parsley and a squeeze of lemon.
9. Enjoy your home-made Spanish rice with clams (array con almejas).

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 46466Total Fat: 908gSaturated Fat: 243gTrans Fat: 0gUnsaturated Fat: 598gCholesterol: 2160mgSodium: 103155mgCarbohydrates: 6994gFiber: 63gSugar: 1146gProtein: 2240g

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate.

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Author: Tim Kroeger

Tim learned to appreciate the Spanish cuisine during his many travels to Spain. He now lives in Spain always in search of new easy, and delicious recipes. Tim likes to travel to Spain's different regions to learn more about Spanish Food from the locals and to try traditional dishes from all parts of Spain.