Spanish Rice with Clams
May 24, 2023
Categories: Side Dishes, Rice, White Rice New England, Spanish, more
"This Spanish Rice recipe has a seafood twist--clams. Makes for an extra special rice."
- Serving Size: 1 (763.3 g)
- Calories 385.9
- Total Fat - 13.7 g
- Saturated Fat - 1.8 g
- Cholesterol - 17 mg
- Sodium - 628.6 mg
- Total Carbohydrate - 54.6 g
- Dietary Fiber - 6.7 g
- Sugars - 16.3 g
- Protein - 17.2 g
- Calcium - 148.3 mg
- Iron - 3.7 mg
- Vitamin C - 54.6 mg
- Thiamin - 0.4 mg
Step by Step Method
In a large pan or skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for a minute until fragrant.
Add the diced tomatoes to the pan and cook for about 5 minutes until they start to soften and release their juices.
Stir in the lemon juice, paprika, salt, and pepper. Pour in the clam sauce and add the cooked clams. Mix well.
Add the rice to the pan, stirring well to coat it with the tomato and clam mixture.
Pour 2 cups of water into the pan (adjust the amount according to the rice package instructions) and bring it to a boil. Reduce the heat to low, cover the pan, and simmer for about 20 minutes until the rice is cooked and has absorbed the liquid.
Meanwhile, in a separate pan, heat a tablespoon of olive oil over medium heat. Add the baby onions and diced red pepper. Sauté for about 5 minutes until they are tender and slightly caramelized.
In the same pan, add the slivered almonds and toast them for a few minutes until they are lightly golden.
Once the rice is cooked, fluff it with a fork and gently fold in the sautéed baby onions, red pepper, and toasted almonds.
Garnish with fresh parsley and serve warm.
No special items needed.