From Sarah Woodward, The Classic Mediterranean Cookbook
- 20 small clams
- 1/2 lb. green beans, trimmed
- 6 oz. plum tomatoes, peeled, seeded
- 1 chicken, about 3 lb., cut up into 16 pieces
- 1/2 lb. cooking chorizo
- 1/2 c. olive oil
- 1/4 lb. fresh peas, shelled
- 2 cloves garlic, finely chopped
- 1 sprig, fresh rosemary
- 5 c. chicken stock
- 1/4 tsp. saffron
- 3.5 c. valencia or other short-grain rice, such as arborio
- 2 lemons, quartered
- Clean the clams. Cut the beans into 1.5-inch pieces. Chop tomatoes
- Sprinkle salt over chicken pieces. Cut chorizo into 1-inch slices.
- Heat oil in deep, round pan. Add chicken and chorizo, and cook for
5 min., turning pieces from time to time, until they are browned
on all sides.
- Add beans, peas, chopped tomatoes, garlic, rosemary, and chicken stock.
Bring to a boil, then stirin saffron. Cover and leave to simmer for
approx. 10 minutes.
- Add rice and salt to taste. Quickly stir all the ingredients together
and bring back to a boil. Lower heat, cover, and simmer for 10 min.
- Remove lid and add clams. Cover and cook for 10 min. longer,
until rice has absorbed all the liquid.
- Take pan off heat, cover with a clean dry dish towel, and let
stand for 10 minutes before serving with lemon quarters.
- I use arborio rice, which gives really excellent results.
- I find it hard to get acceptable chorizo, so tend to substitute other
sausage and/or ham.
- I substitute (or augment) seafood, depending on what's available.
I've used mussels (with or without shells), shrimp, scallops, even
lobster (separately boiled 9 minutes, then 6 minutes without fire;
let cool, chop up, then put in late just to warm up).
- I always use canned, diced tomatoes. A 14 oz. can, undrained, works
nicely. A 28 oz. can isn't necessarily too much.
- I usually use fresh green beans, but have used frozen, cut beans
(thawed out first) in a pinch. I've also substituted baby lima beans
for the peas (again, a small frozen bag, thawed out).
- One thing I haven't done, but am tempted to do, is to add preserved
lemons, probably when the seafood goes in.
Keywords: Spanish, Rice, Rice.