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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Shellfish and olive oil are major components in Portuguese cooking and are reflected in this dish. Because of the variations there can be in the timing of cooking rice the time given is approximate. Ingredients:
2 lbs mussels or 2 lbs clams, if using mussels pick small ones |
1 onion |
1/4 cup olive oil |
1 tablespoon olive oil |
3 garlic cloves, halved |
1/4 cup white wine |
pepper, to taste |
1/8 teaspoon powdered saffron |
1 cup uncooked rice |
2 cups fish stock, brought to a boil or 2 cups boiling water |
Directions:
1. Wash and scrub mussels or clams well, and rinse several times.
2. Chop onion and brown lightly in olive oil in a heavy skillet.
3. Add mussels/clams cover and allow to steam shaking pan from time to time, when shells are open remove from pan and set aside retain any liquids left in the pan and from the shells (discard any that do not open).
4. Heat the 1 TBLS of olive oil in the pan and add the rice stir and let the rice begin to brown lightly, when the rice begins to brown add the pepper, saffron and garlic, keep stirring for a few moments more then add the boiling broth or water along with any of the liquids from the cooked mussels/clams. Cook over low heat until rice is thoroughly cooked 20-30 minutes. Stir occasionally so that rice does not stick, add a small amount of boiling water if needed to completely cook the rice.
5. While rice is cooking remove the mussels/clams from their shells and when the rice is done stir them into the rice heat for a minute or two and then serve.
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