Castilian rice

6 servings

60 minutes

Castilian rice is a fragrant dish of Spanish cuisine, infused with sea breeze and the warmth of the Mediterranean sun. Its roots trace back to ancient coastal traditions, where fresh seafood and spices come together in a harmonious dance of flavors. Tender Venus clams soaked in saffron create a rich and refined taste, while vegetables add juiciness and freshness to the dish. This rice can be served as a standalone dish or as an exquisite treat for special occasions. Its intense flavor and warm spice notes make each forkful a true gastronomic journey through sunny Spain.

Energy value per serving

• Calories: 394.8
• Proteins: 16.8g
• Fats: 14.6g
• Carbohydrates: 49.8g

Ingredients

• Venus shells (vongole): 500 g
• Olive oil: 4 tbsp
• Onion: 2 pc
• Green pepper: 1 pc
• Garlic: 2 clove
• Parsley: 3 stem
• Tomatoes: 2 pc
• Saffron: pinch
• Salt: to taste
• Rice: 300 g

Cooking steps

1. Onion, garlic, peeled tomatoes, and parsley should be finely chopped, while the green pepper should be cleaned and diced.

   Required ingredients:

   • Onion: 2 pieces
   • Garlic: 2 cloves
   • Tomatoes: 2 pieces
   • Parsley: 3 stems
   • Green pepper: 1 piece

2. Heat olive oil in a large ovenproof pot with thick walls and bottom, add onion and pepper, and cook on low heat, stirring, for 5 minutes until they soften. Add garlic and parsley and cook for another 3 minutes. Then add tomatoes to the pot and mix everything well.

   Required ingredients:

   • Olive oil: 4 tablespoons
   • Onion: 2 pieces
   • Green pepper: 1 piece
   • Garlic: 2 cloves
   • Parsley: 3 stems
   • Tomatoes: 2 pieces

3. Rinse the shells under cold water and discard any with broken shells and those that do not close immediately when touched. Pour 150 ml of water into a pan, add the shells, and cook over high heat, shaking, for 3-5 minutes until the shells open. Remove them with a slotted spoon, discard those that did not open, and remove half of the shell from the others. Place on a plate, cover, and keep warm.

4. Pour the liquid in which the shells were cooked through a sieve into a measuring jug and add water to make 1 liter.

5. Add rice to the pot with vegetables, mix in paprika, salt it, and cook for 2 minutes, stirring occasionally. Then pour in the diluted broth from the jug. Bring to a boil and cook for another 12 minutes until the rice is soft.

   Required ingredients:

   • Rice: 300 g
   • Salt:  to taste

6. Mix in the saffron and add the shells. Remove the pot from the heat and let it sit for 5 minutes before serving.

   Required ingredients:

   • Saffron:  pinch
   • Venus shells (vongole): 500 g