Italian · Dinner
Seafood Rice with Clams
Arborio rice simmered risotto-style in fish stock and white wine with saffron, finished with white fish chunks and clams steamed open in their shells. Garlic, parsley, and a squeeze of lemon brighten the dish. Served warm, straight from the pan.
$8
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
45.2gProtein
15.9gFat
64.8gCarbs
4.8gSugar
2.9gFiber
890mgSodium
135mgChol
2.5gSat Fat
890mgPotassium
95mgCalcium
5.8mgIron
22mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Cut white fish into chunks. Scrub clams under cold running water. Mince garlic, dice onion, and chop parsley.
2
Heat olive oil in a wide pan over medium heat. Sweat onion and garlic for 3 minutes until soft and translucent.
3
Add arborio rice and stir over medium heat for 1 minute until grains turn glossy at the edges.
4
Pour in white wine and stir over medium-high heat for 1 minute until mostly evaporated and raw alcohol smell is gone. Add fish stock and saffron, bring to a gentle simmer over medium-low heat, and cook uncovered for 15 minutes, stirring occasionally, until rice is nearly tender and liquid mostly absorbed. Nestle clams and fish into the rice, cover, and steam over medium heat for 6 minutes until clams open and fish flakes easily; discard unopened clams.
5
Plate
Stir in parsley and season with salt and pepper. Spoon rice, clams, and fish into a warm bowl and serve with lemon wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish
- 10 oz284g clams
- 2/3 cup130g arborio-rice-cooked
- 2 cup480ml fish-stock
- 1/2 cup120ml white wine
- 4 cloves4 cloves garlic
- 11 onion
- 2 tbsp2 tbsp olive oil
- 2 pinch2 pinch saffron
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
- salt, to taste
- black pepper, to taste
