Mellow rice with clams recipe
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Total: 45 min Diners: 2
The secret to making a good rice lies mainly in the sauce that is made, in the broth and in giving the perfect point to the grain so that it is neither crunchy nor overcooked and pasty.
In this mellow rice with clams and Joselito ham, also with mussels, we explore all the flavor of the sea with the bivalves incorporated at the last moment but enhancing the rice with fish stock and then achieving a surprising contrast with the Joselito ham cubes that are both in the initial sauce where they will release all their flavor power and in the final touch that will remain natural and with all the essence of the Dehesa in the dish.
How to make rice with clams, mussels and ham
. Carnaroli rice, 175 g Clams, 400 g Mussels, 500 g Joselito ham for taquitos, 150 g Onion, 1 u Garlic cloves, 2 u Parsley, a good handful Salt, c/s White wine, 100 ml Fish stock, 500 ml Butter, 100 g (50 g at the beginning, 50 g at the end)
The first thing we will do is prepare the sofrito, for this we will peel the onion and garlic cloves and chop them very finely, in brunoise, to put them to poach in a pot with 50 g of butter and a drizzle of olive oil so that it does not burn. We will also add a pinch of salt so that the Vegetable Recipes sweat better, it will help at the moment of poaching. We want to achieve a transparent onion, which begins to brown but just without taking color.
While the frying is done we will chop very small fresh parsley leaves and when it is already in full form we will add them stirring well.
We will also chop the Joselito ham in small cubes, three quarters in thicker cubes and the other quarter in thinner cubes; reserving the latter for the end of the dish.
Add the ham cubes, stir well and then add the rice, frying it lightly for 1 minute.
Soak the rice in the white wine over medium heat and let it evaporate, stirring so that it does not stick to the bottom of the pan.
Incorporate half of the broth and start checking the cooking time, which will be between 17 and 18 minutes. We will have the fire at medium level and when the broth has almost completely evaporated, stirring occasionally, add the rest of the broth.
When the rice is tender and cooked, add the butter, season with salt and set aside during the time in which we will open the clams and mussels.
Open the clams in a frying pan over high heat, covering them if necessary, when they are open remove and do the same with the mussels. Mix the clams with the broth they have released with the rice and plate, finish with the freshly opened mussels, fresh parsley and Joselito ham cubes that we had reserved at the beginning.