- 2 Cups rice.
- 6 Cups fish stock.
- 1- 1/4 Cup clams.
- 3 Garlic cloves.
- Mild olive oil (0.4 °).
- 1 Cup white wine.
Crush garlic and parsley in a mortar.
Heat olive oil in a Magefesa Paella pan and sauté garlic and parsley without letting it brown.
Add rice and sauté.
Cover with white wine and then pour in the hot fish stock.
Boil over high heat for 5 min.
Lower the heat, add the clams and cook 12-15 min.
Remove from heat and let stand 5 minutes, covering the paella with a kitchen or paper towel.
Fresh bivalves usually contain rests of sand so it is recommended to leave them soaking in cold salted water to get rid of it.
Fresh clams need to be kept in the fridge inside a fine mesh bag, covered with a damp clean kitchen cloth.
Never use bivalves that have not opened during cooking. They may be dead or in bad conditions.
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