Rice With Mussels And Clams -

Recipe Ingredients

		(arroz con mejillones y almejas)
4 lbs	1816g / 64oz	Mussels and clams - cleaned
1/3 cup	78ml	Olive oil
2 cups	292g / 10oz	Garlic cloves - chopped (medium)
1		Parsley - - (a large bunch), chopped very fine
1		Tomato - peeled and chopped (medium)
1 1/2 cups	240g / 8.5oz	Rice
3 1/2 cups	829ml	Water
		Salt and pepper - to taste

Recipe Instructions

Heat cleaned mussels and clams over a moderate fire; shake pan occasionally until they open. Remove shells, put shellfish aside, and strain the juice through a kitchen towel. Measure juice and put it aside. Put to boil in a separate pot enough water to make a total of 3 3/4 cups liquid.

Heat olive oil in a flat pan with the chopped garlic. When the garlic begins to take on color, put in the parsley, tomato, mussels, and clams. Let it all fry for 2 minutes.

Add shellfish juice. As soon as the juice begins to boil, add the rice, seasoning, and boiling water. Cook over high flame until rice begins to absorb the liquid. Reduce flame and cook 10 to 15 minutes longer or until rice is done. Let it rest 3 to 4 minutes before serving.

Source:
Barbara Norman

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