Easy

Oven-baked rice with baby squid and clams

Name: Oven-baked rice with baby squid and clams
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 300 g Rice (short-grain, dry); 480 g Squid (12 small, cleaned); 150 g Clams (estimated flesh; buy 500 g in shells); 30 g Choricero pepper paste; 400 g Tomato; 240 g Spring Onion; 12 g Garlic; 100 g White wine (100 ml); 750 g Fish stock (750 ml hot); 40 g Extra virgin olive oil (10 g tomatoes and 30 g sofrito); 3 g Parsley; 3 g Chives; 1 g Salt (to taste)

Total time1 h 10 min Preparation and possible waiting 30 min · Cooking 40 min

Preparation and possible waiting: 30 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

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

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Oven-baked rice with baby squid, clams and a roasted tomato and choricero pepper base.

Jump to steps

30 minpreparation and possible waiting

40 mincooking

4servings

2.336 kcalwhole recipe

584 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 10 min Preparation and possible waiting 30 min · Cooking 40 min

Preparation and possible waiting: 30 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 1 to 2 hours Home-style

Allergens

View full classification 24 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BakingBoilingSautéing

Appliances

OvenCasseroleBlender

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

1 to 2 hours

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

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Preheat the oven to 220°C. Roast the halved tomatoes with 10 g oil at 220°C for 15 minutes.
Blend with the choricero pepper paste. Check and rinse the clams: discard cracked shells and open ones that do not close when tapped.
In an ovenproof casserole, soften the chopped spring onions and garlic in 30 g oil for 6 minutes.
Add the well-dried baby squid, whole if small or cut into rings, and cook for 4 minutes.
Pour in the white wine and boil for 2 minutes.
Add the rice, tomato sauce and 650 ml hot fish stock. Cook on the hob for 5 minutes, then bake at 210°C for 12–15 minutes until the rice is tender. If it dries out early, add some of the remaining 100 ml stock.
Meanwhile, open the clams in a covered pan with any remaining reserved stock for 3–5 minutes. Discard unopened ones.
Arrange over the finished rice; strain their juices and add only enough to moisten. Taste before adding salt. Rest for 3 minutes and serve with chopped chives and parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.