Ingredients Jump to Instructions ↓

  1. (arroz con mejillones y almejas)

  2. 4 lbs 1816g / 64oz Mussels and clams - cleaned

  3. 1/3 cup 78ml Olive oil

  4. 2 cups 292g / 10oz Garlic cloves - chopped (medium)

  5. 1 Parsley - - (a large bunch), chopped very fine

  6. 1 Tomato - peeled and chopped (medium)

  7. 1 1/2 cups 240g / 8 1/2oz Rice

  8. 3 1/2 cups 829ml Water

  9. Salt and pepper - to taste

Instructions Jump to Ingredients ↑

  1. Heat cleaned mussels and clams over a moderate fire; shake pan occasionally until they open. Remove shells, put shellfish aside, and strain the juice through a kitchen towel. Measure juice and put it aside. Put to boil in a separate pot enough water to make a total of 3 3/4 cups liquid.

  2. Heat olive oil in a flat pan with the chopped garlic. When the garlic begins to take on color, put in the parsley, tomato, mussels, and clams. Let it all fry for 2 minutes.

  3. Add shellfish juice. As soon as the juice begins to boil, add the rice, seasoning, and boiling water. Cook over high flame until rice begins to absorb the liquid. Reduce flame and cook 10 to 15 minutes longer or until rice is done. Let it rest 3 to 4 minutes before serving.


Send feedback