José Pizarro's recipe for smoked pimentón clam rice with chorizo and roasted peppers

We Spaniards eat a lot of rice regardless of the season, partly because it is both versatile and more indulgent. For today's recipe, I recommend using bomba, a short-grain variety ideal for this type of cooking. And while you can roast regular red peppers, I actually prefer pot-roasted piquillos in this dish — they're a great pantry reserve and much sweeter. The clams and chorizo are a heavenly pairing, the sweetness of the shellfish dancing beautifully with the spicy smoke of the sausage. Clams are very popular in Spain, where they are also good value, but you can use mussels instead, as they are much more affordable in the UK.
Clam rice with smoked pimentón with chorizo and roasted peppers
To purge the clams of any grains, soak them in very salty cold water for 20 minutes, then drain and cook them. soak them again in fresh, cold water for another 10 minutes.
Preparation 10 minCooking 25 minServes 4 to 6
3 tbsp olive oil1 small onion, peeled and finely chopped100g fresh chorizo, diced3 garlic cloves, peeled and finely sliced1 tbsp smoked sweet chilli1 220g jar piquillo peppers, drained and thinly sliced 350 g bomba rice, or calasparra rice or paella 200 ml dry white wine 800-900 ml fresh chicken or shellfish stock, to taste ion let it be good Salt and black pepper 500g cleaned clams 1 large handful of plucked flat leaves of coarsely chopped parsley
Heat the oil in a shallow casserole and gently sauté the oni for 10 minutes. Add the chorizo, sauté for three or four minutes, then stir in the garlic and pimentón and cook, stirring, for another minute.
Add the peppers and rice, toss to coat, then pour in wine and allow to bubble and reduce for two minutes. Add 800 ml of stock, season generously, then bring to the boil. Reduce the heat to low and simmer gently for 12 minutes, without stirring, until the rice is almost tender but still retains some crunch.
Add the clams and a little extra broth, if you think it needs it, cover and cook over medium-high heat for four to five minutes, until all the clams are open (discard any that aren't). not) and the rice is just starting to catch on the bottom of the pan. Sprinkle with plenty of parsley and serve immediately with crispy bread.

Recipe Mar 13, 2023 0 54 Add to Reading List

José Pizarro's recipe for smoked pimentón clam rice with chorizo and roasted peppers

We Spaniards eat a lot of rice regardless of the season, partly because it is both versatile and more indulgent. For today's recipe, I recommend using bomba, a short-grain variety ideal for this type of cooking. And while you can roast regular red peppers, I actually prefer pot-roasted piquillos in this dish — they're a great pantry reserve and much sweeter. The clams and chorizo are a heavenly pairing, the sweetness of the shellfish dancing beautifully with the spicy smoke of the sausage. Clams are very popular in Spain, where they are also good value, but you can use mussels instead, as they are much more affordable in the UK.

Clam rice with smoked pimentón with chorizo and roasted peppers

To purge the clams of any grains, soak them in very salty cold water for 20 minutes, then drain and cook them. soak them again in fresh, cold water for another 10 minutes.

Preparation 10 minCooking 25 minServes 4 to 6

3 tbsp olive oil1 small onion, peeled and finely chopped100g fresh chorizo, diced3 garlic cloves, peeled and finely sliced1 tbsp smoked sweet chilli1 220g jar piquillo peppers, drained and thinly sliced 350 g bomba rice, or calasparra rice or paella 200 ml dry white wine 800-900 ml fresh chicken or shellfish stock, to taste ion let it be good Salt and black pepper 500g cleaned clams 1 large handful of plucked flat leaves of coarsely chopped parsley

Heat the oil in a shallow casserole and gently sauté the oni for 10 minutes. Add the chorizo, sauté for three or four minutes, then stir in the garlic and pimentón and cook, stirring, for another minute.

Add the peppers and rice, toss to coat, then pour in wine and allow to bubble and reduce for two minutes. Add 800 ml of stock, season generously, then bring to the boil. Reduce the heat to low and simmer gently for 12 minutes, without stirring, until the rice is almost tender but still retains some crunch.

Add the clams and a little extra broth, if you think it needs it, cover and cook over medium-high heat for four to five minutes, until all the clams are open (discard any that aren't). not) and the rice is just starting to catch on the bottom of the pan. Sprinkle with plenty of parsley and serve immediately with crispy bread.