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🍽️ Saffron Rice with Fresh Heart Clams

634 kcal · 30 min · 4 servings

Ingredients

• 350 g long-grain rice
• 4 ripe tomatoes
• 2 small red onions
• 1 pinch saffron powder
• 300 ml fish stock
• salt
• pepper (freshly ground)
• olive oil
• 1 kg heart clam (fresh, alternatively Venus clams)
• 100 ml white wine

Instructions

1. 1. Rinse the heart clams thoroughly.
2. 2. Discard any clams that are already open, as they may no longer be fresh.
3. 3. Pour 200 milliliters of fish stock and the wine into a large pot.
4. 4. Bring the liquid to a boil.
5. 5. Add the cleaned clams to the pot.
6. 6. Cover the pot and let the clams cook for about 5 minutes.
7. 7. Once all clams have opened, let them rest for another 1 to 2 minutes.
8. 8. Remove any clams that remained closed after cooking and discard them.
9. 9. Cook the rice according to the package instructions until al dente.
10. 10. Drain the rice.
11. 11. Peel the onions.
12. 12. Cut the onions into wedges.
13. 13. Wash the tomatoes.
14. 14. Cut the tomatoes into thin wedges.
15. 15. Heat 3 tablespoons of olive oil in a pan.
16. 16. Gently sauté the onion wedges in the oil.
17. 17. Add the cooked rice to the pan.
18. 18. Sauté the rice briefly with the onions.
19. 19. Stir the safran smoothly with a little fish stock.
20. 20. Add the saffron-stock mixture along with the remaining fish stock to the rice.
21. 21. Bring everything to a boil.
22. 22. Let the liquid reduce until it has mostly evaporated.
23. 23. Season the rice with salt and pepper to taste.
24. 24. Stir the tomato wedges into the rice.
25. 25. Plate the rice.
26. 26. Distribute the cooked heart clams over the rice.
27. 27. Drizzle the dish with some of the broth from the clam pot.
28. 28. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 634
• Protein: 40 g · Fett/Fat: 11 g · Carbs: 87 g