Rice and Clams


2 tablespoons olive oil

1 banana shallot, finely chopped

2 garlic cloves, finely sliced

1 fresh bay leaf

2 teaspoons tomato purée (paste)

300 g (10. oz/11/3 cups) Bomba rice or other short-grain rice

750 ml (25 fl oz/3 cups) fresh fish broth or stock

handful of fresh marjoram leaves

500 g (1 lb 2 oz) clams, cleaned sea salt and freshly ground black pepper

Heat the oil in a shallow casserole dish (Dutch oven) or paella pan over a low heat. Add the shallot and fry for 5 minutes to soften. Add the garlic, bay leaf and tomato purée (paste) and fry for 1 minute more.

Stir in the rice, then increase the heat to medium-high. Toast the rice in the oil for 1 minute, then add the broth, marjoram leaves and plenty of seasoning. Stir and cover, then reduce the heat to low and simmer for 12 minutes until the rice is almost cooked and still lovely and soupy. Add the clams, then cover once more and cook for a further 4 minutes until the clams are open (discard any that remain closed). Serve.

Spanish Home Kitchen | Picture: Emma Lee