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Spanish Razor Clam Rice Pan | Arroz con Navajas
(0)
50 min
Under an hour
Knuspr-Küche
Arroz con Navajas ist eine traditionelle spanische Reispfanne aus Galizien. Aromatischer Paella-Reis wird in kräftigem Fischfond mit Safran und einer würzigen Sofrito aus Paprika, Zwiebeln und Knoblauch gegart. Zum Schluss öffnen sich die fangfrischen Schwertmuscheln direkt auf dem heißen Reis und verleihen dem Gericht seine unvergleichliche Meeresfrische. Ein authentischer spanischer One-Pot-Genuss!
Ingredients
Preparation method
Thoroughly rinse the razor clams under cold running water and remove any sand residue. Discard any clams that are already open or damaged. Finely chop the onion and garlic cloves. Deseed the red bell pepper and cut into small cubes. Finely chop the parsley and cut the lemon into wedges.
Heat the extra virgin olive oil in a large, wide skillet or paella pan over medium heat. Add the onion and diced bell pepper and sauté for about 5 minutes until soft and translucent. Add the garlic and smoked paprika powder and sauté for 1 minute until wonderfully fragrant. Add the diced canned tomatoes and simmer gently for 3 to 4 minutes until a smooth sofrito forms.
Add the paella rice to the pan and toast while stirring for 1 to 2 minutes until the rice grains are evenly glossy. Dissolve the saffron threads in the warm fish stock. Pour the hot stock over the rice, season with salt and freshly ground black pepper, and distribute everything evenly across the pan. Do not stir after this, so that the rice cooks perfectly and can form an aromatic crust (socarrat) on the bottom. Simmer over medium heat for about 12 minutes.
Chef's tip
Traditional tip: To remove any fine sand from the razor clams, soak them in cold, lightly salted water for 1-2 hours before preparing. Please be sure to discard any clams that have not opened after cooking.
15 min
Under an hour
