Arroz Verde
Arroz Verde

Ingredients

Method

  • 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, scrubbed
  • 200g raw prawns, peeled
  • Heat the oil in a casserole over a medium heat. Add the shallots, fry for 5 mins, then add the garlic and fry for 1 minute more. Stir in the stock, parsley, and salt, and bring to a simmer.
  • Sprinkle in the rice, stir once, then simmer vigorously for 6 mins. Put the clams and prawns on top, and shake the pan a little so they sink into the rice. Lower the heat and simmer gently for 12-14 minutes. Once the rice is tender and the stock absorbed, serve in bowls with mayo or whatever else you fancy!
45 mins
4 serving
This recipe pairs perfectly with the Kumeu River 'Village' Pinot Gris 2020 from Auckland, New Zealand.

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