Oven-baked rice with baby squid and clams
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 70 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Rice short-grain, dry 300 g
- Squid 12 small, cleaned 480 g
- Clams estimated flesh; buy 500 g in shells 150 g
- Choricero pepper paste 30 g
- Tomato 400 g
- Spring Onion 240 g
- Garlic 12 g
- White wine 100 ml 100 g
- Fish stock 750 ml hot 750 g
- Extra virgin olive oil 10 g tomatoes and 30 g sofrito 40 g
- Parsley 3 g
- Chives 3 g
- Salt to taste 1 g
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Method
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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.
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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.
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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.
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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.
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