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| Date Added: |
November 20, 2008 |
| Calories: |
366 |
| Serves: |
4 |
| Prep. Time: |
0:00 |
| Category: |
Rice / Grains, Seafood / Shellfish, Copy Cat / Restaurant |
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| Ingredients: |
2 tablespoons extra-virgin olive oil
1/4 pound chorizo sausage
1 small yellow onion
1 1/2 cups Arborio rice
4 1/4 cups chicken stock
1/4 teaspoon saffron threads
1 bay leaf
1 1/2 teaspoons chopped fresh oregano
Salt
Freshly-ground black pepper
1/2 cup fresh or frozen peas
12 medium shrimp
12 littleneck clams
1 tablespoon chopped fresh chives
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| Directions: one line for each direction. When saved the lines will be numbered. |
- In a Le Creuset pepper casserole or heavy saucepan over medium heat, warm the olive oil. Add the sausage and cook, stirring occasionally, until browned, 2 to 3 minutes; transfer to a plate. Add the onion to the pan and cook, stirring occasionally, until tender and translucent, about 3 minutes. Add the rice and stir until opaque, about 3 minutes. Increase the heat to high, add 4 cups of the stock, the saffron, bay leaf, oregano, sausage, salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer until almost all the stock is absorbed, about 15 minutes. Add the peas and shrimp, stir, cover and cook until the rice is tender, 5 to 7 minutes more.
- Meanwhile, in a small saucepan over high heat, combine the remaining 1/4 cup stock and the clams. Cover and cook, shaking the pan occasionally, until all the clams have opened, about 5 minutes; discard any that do not open. Add the clams and cooking liquid to the rice mixture. Cover, remove from the heat and let stand for 5 minutes. Sprinkle with the chives and serve immediately.
- This recipe yields 4 servings.
- Comments: Buy the freshest clams you can find for this hearty seafood dish. Make sure the shells are tightly closed. If a shell is slightly open, tap on it lightly. If it doesn't close, the clam is dead and should be discarded. To store fresh clams, lay them on a flat tray or in a shallow bowl, cover with a damp cloth and refrigerate. For optimal flavor and texture, serve clams the same day you buy them. The clams will open when cooked; be sure to discard any that fail to open.
Notes:
Recipe from the Williams-Sonoma Kitchen |
| Nutrition Facts |
| Servings Per Recipe: 4 |
| Amount Per Serving |
| Calories: 366 |
Calories from Fat 19.2% |
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| Total Fat |
7g |
| Cholesterol |
27mg |
| Sodium |
2322mg |
| Carbohydrate |
59g |
| Dietary Fiber |
1g |
| Protein |
10g |
| Points 8 |
| Exchanges: 3 1/2 Grain(Starch) |
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| Rating: () |
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Added On: November 20, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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