Arroz con almejas (Clams and Rice)

This recipe is adapted from Pedro Subijana's "Akelarre".

Fish stock (we use salmon, hake might be more authentic)
three carrots and a leek, julienned
an onion, chopped
Fresh clams (soaked in water to remove sand)
a clove or two of garlic, chopped
a cup of short grain rice
saffron and paprika.

Sweat the onion, carrot and leek and garlic in olive oil, in a cazuela or heavy pan until softened.
Add the rice, saffron, paprika and stock (add additional water if needed) to just cover and simmer till soft.
Add the clams and raise heat till clams open, discard any that do not.

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