Rice with Clams

Creamy rice, fresh seafood and a homemade fumet base you can taste in every spoonful, one of those rice dishes made for a special meal.

Picual holds up well in the sofrito and fumet of this seafood rice, thanks to its stability under prolonged heat, keeping its body throughout the cooking.

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Rice with Clams

Rice with Clams is a seafood rice dish for special occasions, made with a homemade prawn fumet that makes all the difference. The sofrito made with Picual EVOO, the most stable variety among our oils, carries all the flavour of this complete seafood dish.

Course Main Course, Side Dish

Cuisine Mediterranean

Keyword EVOO Recipes, Lunches, Picual at veraison, Rice, Rice Dishes, Special

Total Time 1 hour hour

Servings 6 people

Ingredients

• 500 g Clams
• 500 g Rice prawns
• 400 g Squid
• 600 g Rice
• ½ Red pepper
• 2 Tomatoes
• 2 Onions
• 6 cloves Garlic
• 200 ml White wine
• 100 ml Picual EVOO
• 1 Stock cube
• 1 tablespoon Saffron Or a few strands
• 2 leaves Bay leaf
• Sal y agua To taste

Instructions

• Prepare the clams and the base sofrito.

  The night before, leave the clams in salted water so they release any sand. Chop the onions and garlic, then peel and chop the tomatoes.
• Make the fumet.

  Boil the prawn shells and bodies in salted water for 10 minutes, then strain.
• Elabora el sofrito.

  Pour the Picual EVOO into a pot and heat over medium heat. Fry the onion and garlic for 5 minutes. Add the tomato and bay leaf, stir and fry for 5 more minutes. Blend the sofrito and pour it back into the pot.
• Open the clams.

  Over high heat, add the clams and the white wine. Cover until they open. Then add the squid, the prawns and the stock cube.
• Cook the rice .

  Add the fumet to the sofrito. Drain the rice (which you will have soaked for 30 minutes) and add it together with the saffron. Cook for 15-20 minutes over high heat.
Do not stir the rice once it has been added to the stock, so that it releases just the right amount of starch and turns out creamy without overcooking.

Notes

• We chose Picual for the sofrito because of its great stability, making it the ideal variety for this kind of cooking. Of our three EVOOs, it has the highest level of polyphenols, which are responsible for that stability.
• Homemade fumet makes all the difference compared with plain water; it is well worth not skipping this step.
• Let the rice rest off the heat for 2-3 minutes before serving; it settles and turns out even better.
• If you prefer a soupier rice, add a little more fumet towards the end of cooking.