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Rice
with Razor Clams
Ingredients:
Serves
4
- 1,2
kg of razor clams ;
- 400
grs of rice ;
- 1
dl of olive oil ;
- 100
grs of onions ;
- 2
cloves of garlic ;
- 1
bay leaf ;
- 3
cloves ;
- 200
grs of fresh tomatoes ;
- 1
small green pepper ;
- 200
grs of black olives ;
- 1
dl of dry white one ;
- salt
to taste ;
- pepper
to taste
Preparation:
Wash
the razor clams carefully in cold water.
Mince the garlic and the onions. Remove the stems
from the tomatoes and scald the latter hot water.
Remove the skin and seeds and dice the tomatoes
finely. Then remove the green pepper, wash it and
also dice it finely.
Place a pan on the flame. Place the clams in the
pan nad over them with water. Cook.
When they are cooked, take out the edible part of
the clams and wash them in water to free them from
impurities.
Strain the liquid in which the clams were cooked
into a bowl, using a fine strainer.
Wash the pan in which the clams were cooked and
place it on the flame once again. Pour in the olive
oil and let it warm up. Then add the cloves of garlic,
the onions, the bay leaf and the clove.
Let the mixture brown, stirring it with a wooden
spoon. Add the green pepper and tomato. Pour in
the white wine and fry. Add the liquid in which
the clams and their edible part were cooked.
Boil. Add the rice, season with salt and pepper
and cook in the oven for about 15 minutes.
When everything is cooked, place it on a serving
dish and decorate it with olives.
Hint:
The rice should be half the volume of the cooking
liquid. If you like dry rice, use the cooking liquid
and rice in the proportion of 3 to 2, respectively.
source: Algarve
Tourist Region
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