Italian · Dinner
Seafood Rice with Clams (Gluten-Free)
A single-pan Italian seafood rice with white fish and clams simmered in saffron-tinted tomato and fish stock. Rice absorbs the broth and shellfish liquor directly in the pan. Finished with garlic, white wine, and parsley, served hot from the skillet. Entirely gluten-free.
$8
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
492Calories
48.5gProtein
9.2gFat
53.8gCarbs
4.2gSugar
2.8gFiber
742mgSodium
128mgChol
1.5gSat Fat
685mgPotassium
78mgCalcium
5.6mgIron
34.2mcgVitamin B12
11mgVitamin C
gluten-free
seafood
protein-rich
gluten-free
Instructions
1
Prep
Pat white fish fillet dry. Scrub clam shells under cold water, discarding any that stay open when tapped.
2
Sauté
Warm olive oil in a wide skillet over medium heat. Cook minced garlic and diced onion for 3 minutes until softened and translucent.
3
Bloom and simmer
Stir in crushed tomato and saffron threads, cook for 2 minutes until fragrant. Deglaze with white wine, add arborio rice and fish stock, simmer over medium-low heat uncovered for 15 minutes until liquid absorbs and rice is tender.
4
Poach
Nestle white fish and clams into the rice, cover, and cook over medium-low heat for 6–8 minutes until clam shells open and fish flakes easily. Discard unopened clams.
5
Plate
Spoon rice and seafood onto a plate. Scatter with fresh parsley and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz360g white fish fillet
- 7 oz100g, about 5-6 shells clams
- 2/3 cup130g arborio rice
- 2 cup480ml fish stock
- 4 tbsp60ml dry white wine
- 1/2 cup90g canned crushed tomato
- 4 cloves4 cloves garlic
- 4 tbsp40g onion
- 2 pinch2 pinch saffron threads
- 2 tbsp30ml olive oil
- 2 tbsp2 tbsp fresh parsley
- 22 wedge lemon
- salt, to taste
- black pepper, to taste
