Spanish Rice with Clams

Prep Time
Cook Time
Ready In

Recipe: #40727

May 24, 2023

"This Spanish Rice recipe has a seafood twist--clams. Makes for an extra special rice."

Original is 4 servings


  • 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

Step 1

In a large pan or skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for a minute until fragrant.

Step 2

Add the diced tomatoes to the pan and cook for about 5 minutes until they start to soften and release their juices.

Step 3

Stir in the lemon juice, paprika, salt, and pepper. Pour in the clam sauce and add the cooked clams. Mix well.

Step 4

Add the rice to the pan, stirring well to coat it with the tomato and clam mixture.

Step 5

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.

Step 6

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.

Step 7

In the same pan, add the slivered almonds and toast them for a few minutes until they are lightly golden.

Step 8

Once the rice is cooked, fluff it with a fork and gently fold in the sautéed baby onions, red pepper, and toasted almonds.

Step 9

Garnish with fresh parsley and serve warm.


No special items needed.

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