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Brothy rice with clams and white asparagus

Name: Brothy rice with clams and white asparagus
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 300 g Rice; 120 g Clams (estimated flesh from 24 clams, about 600 g shell-on); 800 g Fresh white asparagus (16 peeled spears); 12 g Garlic; 100 g Spring Onion; 80 g Carrot; 100 ml White wine; 1300 ml Water; 90 ml Extra virgin olive oil; 3 g Parsley; 2 g Salt

Total time1 h 40 min Preparation 30 min · Cooking 40 min · Resting 30 min

Preparation excluding the indicated waiting: 30 min · Cooking: 40 min · Resting: 30 min.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings4

Allergens

Sulphites: check label: Ingredient to check: White wine. Molluscs: Ingredient to check: Clams. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

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Brothy rice with clams and white asparagus. Buy shell-on clams; the ingredient weight is estimated edible flesh.

Jump to steps

30 minpreparation excluding indicated waiting

40 mincooking

30 minResting

4servings

2.219 kcalwhole recipe

555 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 40 min Preparation 30 min · Cooking 40 min · Resting 30 min

Preparation excluding indicated waiting: 30 min · Cooking: 40 min · Resting: 30 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Pescatarian Rice dish 1 to 2 hours Spanish

Allergens

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Diet

Pescatarian

Dish type

Rice dish

Meal

Lunch

Preparation

Boiling

Appliances

CasseroleStrainer

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Rice dish

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Soak clams in cold salted water for 30 minutes. Discard broken ones and any that do not close when tapped and rinse well.
Peel asparagus, trim woody ends and cut into 2 cm lengths. Boil in 1300 ml water with half the salt for 15 minutes. Remove and reserve broth.
Soften chopped garlic, spring onion and carrots in oil for 8 minutes. Add wine, clams and parsley and cover until open, about 4 minutes. Remove clams and discard unopened ones.
Add rice and hot asparagus broth in stages. Simmer for 20 minutes, stirring occasionally.
Add asparagus and clams and heat for 1 minute. Taste before adding remaining salt and serve immediately.

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Preparation

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Ingredients

Method

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