Spanish Rice with Clams
"This Spanish Rice recipe has a seafood twist--clams. Makes for an extra special rice."
Original is 4 servings
Ingredients
Nutritional
- 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.
Tips
No special items needed.
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