Spanish Rice with Clams

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.