Rice with clams recipe

INGREDIENTS FOR 4 PEOPLE

• 400 g of rice
• 1 L of fish stock
• 4 small squids
• 700 g of clams
• 1 onion
• 1 red pepper
• 1 tomato
• 2 cloves of garlic
• Olive oil
• White wine
• Parsley
• Salt
• Saffron

ELABORATION

1. Prepare the fish stock by peeling the onion, garlic clove and carrot, washing and slicing them. In a large pot, add the vegetables, herbs, water and salt. Immerse the fish and bring to the boil. Simmer for about 20 minutes after it starts to boil, removing any impurities that form on the surface. Strain the stock through a fine sieve, allow to cool and set aside. Remember that to obtain 2 litres of stock you will need to double the ingredients.
2. Clean and cut the squid. Soak the clams in water with salt and vinegar to remove sand. Wash and chop the onion, garlic and pepper.
3. In a paella pan, heat oil and sauté onion, garlic and pepper. Add grated tomato and salt. Cook and then add the squid.
4. In another pot, cook the clams with oil, parsley and white wine until they open.
5. Add rice to the sofrito, then the fish stock and saffron. Adjust salt and cook. Add clams at the end.
6. Remove from heat when rice is cooked and let rest before serving.

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