Rice with clams

Ingredients

• 430 gonion
• 120 gred pepper
• 120 ggreen pepper
• 20 ggarlic
• 300 gsquid
• 150 gprawns
• 120 mlolive oil
• 100 gtomato
• 360 ground-grain rice
• 2 lfish stock
• 10 gsalt
• 400 gmussels

Instructions

1. 1

   Chop the vegetables

   Finely dice the onion and both peppers in a brunoise style, making small, slightly angled cubes. Chop the garlic very finely.

2. 2

   Brown the base

   Put the chopped onion, peppers, squid and prawns in a paella pan or cast-iron pot with the olive oil. Fry over a high heat for 10–15 minutes.

3. 3

   Add tomato and garlic

   Keep stirring so nothing burns, while allowing a little browning on the bottom of the pan and the ingredients to release their juices. When everything is browned and the juices have turned golden, add the chopped tomato and garlic, then fry over a medium heat for about 1–2 minutes.

4. 4

   Cook the rice

   Add the rice and fry it with the base for about 2 minutes so the grains take on the flavour. Pour in the fish stock and stir to stop the rice sticking and spread it evenly around the pan. Add the salt, turn up the heat and cook for 10 minutes; then lower the heat and simmer gently for about 5 minutes without stirring.

5. 5

   Add the mussels

   During those 5 minutes, add the mussels and let them open in the pan; discard any that remain closed. Taste and check whether more salt is needed, and whether the flavours have come together and the rice is al dente. Turn off the heat or remove the pan, leave it to rest for about 2 minutes, then serve.

What is rice with clams?

This is a Spanish-style seafood rice inspired by a recipe from chef Arnau Bosch. Rice is cooked with squid, prawns and mussels in stock, after a base of vegetables and seafood has been browned in the pan.

The version works by layering flavour before the stock goes in: first the ingredients brown, then tomato and garlic join the base, and finally the rice absorbs the stock. The mussels go in near the end, so they can open as the rice finishes cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 4005 calories, 187g protein, 0g carbs, 138g fat.

The rice supplies most of the carbohydrates, while the olive oil contributes much of the fat. Squid, prawns, mussels and fish stock contribute protein; serve the rice with a generous portion of vegetables or salad to balance the plate.

Build a well-browned base

Even cuts: Finely dicing the onion and peppers helps them soften and cook evenly. Chop the garlic separately and finely; it goes into the pan later than the other base ingredients.

Pan contact: Use a paella pan or cast-iron pot, and keep the mixture moving over high heat for 10–15 minutes. Aim for golden juices and light browning on the bottom, not burnt patches.

Choose and handle the seafood

Fresh seafood: The recipe relies on the freshness of the squid, prawns and mussels for its flavour and aroma. Keep the mussels chilled until you are ready to add them.

Mussel liquor: Mussels release salty liquid as they open, so taste the dish before adding any extra salt. Remove mussels that have not opened during cooking.

Get the rice texture right

Toast the grains: Fry the rice with the base for about 2 minutes before adding stock, stirring so the grains are coated and the rice does not stick.

Hands off: Once you have stirred the rice through the stock and spread it across the pan, leave it alone during the final 5 minutes of gentle cooking. The intended finish is al dente, with the grains cooked but still holding their shape.

Follow the cooking stages

High heat: The onion, peppers, squid and prawns take 10–15 minutes to brown and release their juices. Watch closely and keep stirring to prevent scorching.

Gentler finish: Tomato and garlic cook for about 1–2 minutes over medium heat, followed by 10 minutes at a stronger boil and about 5 minutes on a low simmer. Rest the pan for 2 minutes before serving.

Serve it straight from the pan

Resting: Letting the rice stand for about 2 minutes after cooking gives the final stage time to settle. Serve it while hot, straight from the pan if convenient.

On the side: A simple green salad or cooked vegetables can add freshness alongside the rich seafood rice. The recipe also suggests fresh herbs as an optional garnish.

Recipe notes & tips

• Prepare the vegetables and seafood before heating the pan, as the early cooking stage moves quickly.
• Keep stirring the base over high heat so it browns without burning.
• Let the pan develop light browned bits, which add flavour to the stock.
• Stir the rice through the stock once, then avoid stirring during the final gentle simmer.
• Taste before adding extra salt because the mussels release salty liquid as they open.

Variations

• Herb garnish: Finish with fresh herbs, as suggested in the method.
• More vegetables: Serve with a side of cooked vegetables for a fresher contrast.
• Stock choice: Use a well-flavoured fish stock to support the seafood in the rice.
• Pan choice: Cook in a paella pan or a cast-iron pot, as in the method.

Common mistakes to avoid

• Burnt base: Keep stirring during the high-heat stage and aim for golden browning rather than dark, scorched patches.
• Uneven rice: Stir the rice through the stock and spread it evenly across the pan before leaving it to cook.
• Overstirring: Do not stir during the final 5-minute gentle simmer, so the rice can cook undisturbed.
• Too much salt: Taste after the mussels have opened before seasoning further, as their liquid is salty.
• Closed mussels: Discard any mussels that remain closed after cooking.

How to store

Refrigerate leftovers in a covered container and eat within 1–2 days. Reheat thoroughly in a pan with a small splash of water or stock; seafood rice is best freshly cooked.

Frequently asked questions