Arroz verde with clams | Spanish rice in green sauce
(0)
35 min
Under an hour
Sezamo
Arroz verde con almejas este o capodoperă a bucătăriei spaniole din nord: un preparat reconfortant gătit într-o singură oală, în care orezul cu bob rotund absoarbe un sos verde aromat din pătrunjel proaspăt, vin alb și usturoi, încununat de scoici fragede și suculente.
Preparation method
Preparing the green sauce and ingredients
Finely chop the yellow onion and 2 garlic cloves. In the cup of an immersion blender, blend the remaining 2 garlic cloves with half of the bunch of fresh parsley, 2 tablespoons of extra virgin olive oil, and 100 ml of dry white wine until you get a vibrant and aromatic green sauce (Basque salsa verde).
Warm the vegetable stock in a separate pot to have it hot and ready when cooking the rice.
Cooking the rice and sauce in one pan
In a large, deep skillet or cast-iron pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and the remaining garlic and sauté for 3-4 minutes, until translucent and sweet, without browning.
Chef's tip
If using whole shell-on clams (such as vongole), add them raw in the final step under the lid; the steam will open them in 4-5 minutes. Discard any clams that do not open after cooking.
Fresh parsley blended with white wine forms the base of the traditional Spanish green sauce (salsa verde), giving the rice an intense flavor and spectacular color without using food coloring.
15 min
Under an hour
