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Cooking time40 min.
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ComplexityMedium
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Servings4
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Montsià RiceBomba
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Recipe ofSpring
Do you want to savor a clam rice casserole? We explain the steps and tricks to follow it. Discover one of the recipes prepared by the Cookiteca seafood rice workshop winners!
Ingredients
- 320 g Montsià Bomba Rice
- 800 g clams
- 1 spring onion
- 1 green pepper
- 3 cloves of garlic
- ½ liter fish stock
- 100 ml white wine
- extra virgin olive oil
- salt
0/9 Ingredients
0/10 Instructions
Instructions
- Finely chop 2 cloves of garlic and fry in a saucepan with a little oil.
- Before they brown, add the white wine, the clams and sprinkle with chopped parsley.
- Cover and boil 2-3 minutes, until they open.
- Remove the clams to a plate and reserve the crushed sauce.
- Chop in brunoise the chives, green pepper and the other garlic clove and put everything to poach in a saucepan with a little oil.
- When the vegetables are golden brown, add the rice and sauté a little.
- Add the fish stock and the clam sauce.
- Season and cook for 18-20 minutes.
- Add the clams, dress with the parsley sauce and let it rest for a couple of minutes.
- Serve hot with a little more parsley.