Recipe
Arroz con almejas
Arroz con almejas stewed in a Cuban sofrito with tomato, white wine and fish stock, scented with bay leaf, cumin and oregano.
- Preparation20 min
- Cooking40 min
- Total time1 h
- Servings4 servings
- DifficultyMedium
Ingredients
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Method
- Rinse the clams with hot water.
- Wash them several times afterwards with water, if possible under a strong stream, so they release all the sand.
- Heat the oil in a pot and sauté the finely chopped onion, crushed garlic, pepper and parsley.
- Add the tomato puree, salt and clams. Do not stir them too much so the shells do not break: better shake the pot.
- Lightly toast the bay leaf, cumin and oregano, and crush them.
- Add the stock and wine. When everything comes to a boil, incorporate the rice and the toasted spices.
- Cook covered over high heat until the rice grain begins to open.
- Lower the flame and keep it on low heat until the rice is tender.
