Arroz Verde
Arroz Verde



  • 4 tbsp olive oil
  • 60g chopped shallots
  • 12 chopped garlic cloves
  • 1 litre quality fish stock
  • 100g chopped parsley
  • 1.5 tsp salt
  • 400g paella rice
  • 30 raw clams, cleaned
  • 200g small prawns, peeled
  • Heat the oil in a shallow casserole and fry the shallots for 5 mins. Add the garlic and fry for 1 minute, then stir in the stock, salt and parsley and bring to a simmer. Sprinkle in the rice and stir once, then leave to simmer for about 7 mins.
  • Pop the seafood on top and shake the pan so they nestle into the rice, then lower the heat and cook for 12 or until most of the liquid is absorbed and rice is tender. Discard any clams that don’t open. Serve with more parsley and some aioli.
1 hr
4 serving

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