Arroz con almejas | Spanish rice with clams and saffron
(0)
45 min
Under an hour
Sezamo
Descoperă savoarea autentică a Spaniei într-un preparat desăvârșit la o singură oală. Orezul cremos absoarbe aroma delicată a vinului alb și a supei aurii infuzate cu șofran, iar scoicile fragede aduc prospețimea brizei mediteraneene direct în farfuria ta. O rețetă simplă și spectaculoasă, perfectă pentru o cină de neuitat alături de cei dragi.
Preparation method
Ingredient preparation
Rinse the clams thoroughly under cold running water and discard any broken ones or those that do not close when touched. Peel and finely chop the yellow onion, crush the garlic cloves, and dice the red bell pepper finely.
In a small bowl, place the saffron threads in a few tablespoons of warm vegetable broth and let them infuse for 5 minutes to release their golden color and noble aroma.
One-pot cooking
Heat the olive oil in a deep saucepan or large skillet over medium heat. Add the chopped onion and red bell pepper, sautéing the vegetables for 4-5 minutes until soft and translucent. Add the garlic and sweet paprika, stirring continuously for 1 minute to release the aromas.
Chef's tip
For an even deeper seafood flavor, you can replace half of the vegetable broth with clear fish or seafood stock.
If using frozen shell-on clams, add them directly without prior thawing, extending the covered cooking time by 2-3 minutes.
15 min
Under an hour
