Clams and Chorizo Rice Recipe
A flavorful and comforting one-pot dish combining tender jasmine rice with juicy cherry tomatoes, savory dried chorizo, and briny clams, all simmered together to create a vibrant and satisfying meal perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped (about 1 cup)
- Salt, to taste
- 1 pound cherry tomatoes
- 1/2 cup (70 grams) chopped dried chorizo
- 1¼ cups jasmine rice
- 1 1/2 cups chicken broth
- 1 (4-ounce) can whole clams in brine and olive oil, brine reserved
- 1 cup cilantro leaves, plus more for serving
- Lemon wedges, for serving
Instructions
- Sauté the onions: In a large (12-inch), heavy-bottomed skillet or pot, heat olive oil over medium heat. Add the finely chopped yellow onion and ¾ teaspoon salt. Cook, stirring frequently until the onion is soft and translucent, about 6 minutes. While the onion cooks, slice half of the cherry tomatoes in half.
- Add tomatoes and chorizo: Add the halved and whole cherry tomatoes along with the chopped dried chorizo to the skillet. Cook, stirring occasionally, until the tomatoes begin to soften and blister in spots, approximately 4 minutes.
- Incorporate the rice and liquids: Stir in the jasmine rice and cook for about 1 minute, stirring frequently to coat the rice well. Then, add the chicken broth and reserved clam brine. Bring the mixture to a gentle simmer.
- Simmer with clams: Reduce the heat to medium-low. Evenly distribute the whole clams over the top of the rice. Cover the skillet or pot and cook for 15 minutes, adjusting the heat as necessary to maintain a gentle simmer without scorching. The rice should be tender and most of the liquid absorbed.
- Finish and serve: Remove the skillet from heat. Season with additional salt to taste and stir in 1 cup of fresh cilantro leaves. Serve immediately, garnished with extra cilantro and lemon wedges for squeezing over the dish.
Notes
- Use a heavy-bottomed skillet or pot to prevent scorching and ensure even cooking.
- Adjust the salt carefully since clam brine and chorizo contribute salty flavors.
- For a vegetarian option, substitute chorizo with smoked paprika and extra vegetables, and use vegetable broth instead of chicken broth.
- Jasmine rice works best in this recipe for its aromatic and fluffy qualities; avoid short-grain rice.
- Gently simmering is crucial to avoid burning the rice and to cook the clams perfectly.
- Serve with fresh lemon wedges to brighten the flavors just before eating.
Keywords: clams, chorizo, rice, one-pot meal, seafood, Spanish dish, easy dinner
Find it online: https://flavorsbymaya.com/clams-and-chorizo-rice-recipe/
