This Garlicky Clam Paella is what seafood dreams are made of

8 months ago


Cooking paella is such a rewarding and delicious experience. Each step is taken into consideration with each ingredient bringing forth a taste and texture to add to the wholeness of the dish. This unique paella for example is made using the strong distinct flavors of clams together with the headiness of garlic. The result is a seafood paella worth cooking again and again.


Makes 4-5 servings

1 kilo Fresh clams, rinsed thoroughly
3 cups Water
1 1/2 cups Japanese rice
1 head Garlic, peeled
A handful of fresh parsley, chopped
1/8 tsp Salt
1/4 cup White wine
Juice from half a lemon
1/3 cup Olive oil
1 Garlic, chopped
1 Onion, chopped
2 stalks Leeks, sliced
1 Small green bell pepper, chopped
1 Bay leaf
1/4 tsp Crushed red pepper flakes
1/4 tsp Spanish smoked paprika (pimenton)
Salt and ground black pepper, to season
Fried garlic, for garnish
Chopped parsley, for garnish
Lemon wedges, for garnish

    1. In a pot, boil the clams in water. Cook until the shells open. Take out clams and remove meat from the shells (reserve a few still on the shell for topping). Reserve three cups of clam broth.
    2. In a mixing bowl, wash rice. Do this 3-4 times until the water is almost clear. Set aside.
    3. Using a mortar and pestle, mash garlic, parsley, and salt into a paste. Set aside.
    4. In a small pot, combine clam broth together with white wine and lemon juice. Bring to a simmer over low heat. Preheat oven to 400°F.
    5. In a large wok or sauté pan set over medium heat sauté garlic in olive oil until light golden. Add leeks, green pepper, bay leaf, red pepper flakes, and pimenton. Stir in the clam meat and the washed rice.
    6. Stir in the hot clam broth and the garlic-parsley mixture. Simmer for 3-4 minutes, stirring constantly. Taste and adjust seasoning with salt and black pepper. Transfer rice to a paellera or baking dish. Stir and even out the top so that enough broth covers the rice. Add 1/4 cup-1/3 cup more broth, if necessary.
    7. Cover dish with foil so that all sides are sealed. Bake paella in the oven for 30-40 minutes. Top with more clams, fried garlic and freshly chopped parsley. Serve with lemon wedges on the side.

Recipes adapted from PAELLA! by Penelope Casas
Photographed by Yukie Sarto of Studio 100

Pair this paella with these Spanish dishes:

Salpicao Con Chorizo

Traditional Potato Tortilla




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