Clam and mushroom rice
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Rice dish
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Rice dry round-grain 300 g
- Clams edible meat; about 24 clams, 600 g shell-on 120 g
- Mixed mushrooms 250 g
- Peas 100 g
- Shallot 6 small, peeled 150 g
- Garlic 2 cloves 6 g
- White wine 100 g
- Water hot, for the rice 850 g
- Extra virgin olive oil 30 g
- Parsley chopped 4 g
- Salt only if needed 0.5 g
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Method
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Check the clams: discard broken ones and open ones that do not close when tapped. Clean as advised by your fishmonger. Put in a pan with the wine and one chopped garlic clove, cover and cook for 3–5 minutes until they open. Remove the opened clams and discard any that remain closed. Strain the juices through a fine filter.
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Chop the shallots and remaining garlic. Soften in the oil for 6–8 minutes. Add the chopped mushrooms and cook for 5 minutes. Add the rice and stir for 1 minute.
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Pour in the 850 g hot water and strained juices. Add the peas and cook for 5 minutes over a medium-high heat and 12 minutes over a medium-low heat. Add the clams and cook for another 2–3 minutes until the rice is tender and the shellfish hot. Taste before adding the salt.
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Rest for 3 minutes, add the parsley and divide between four plates with six clams per person.
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