* These values indicate the amount and distribution of the macronutrients, for one portion of this recipe
Reference intake of an average adult (8400 kJ/ 2000 Kcal).
Vitamins and minerals
**NRVs: Nutrient Reference values for one portion.
Por Ración (g)**
0 Kcal / 0 KJ
0 Kcal /0 KJ
De las cuales saturadas:
Hidratos de carbono:
De los cuales azúcares:
*** This recipe contains 4 portions, the values correspond to one portion.
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!
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
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.
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