Rice with Clams and Shrimp
Rice with Clams and Shrimp

Ingredients

Method

  • 4 tbsp olive oil
  • 60g shallots, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 litre hot fish stock
  • 100g parsley, chopped
  • 1.5 tsp salt
  • 400g paella rice or similar
  • 30 raw clams, scrubbed
  • 200g small shrimp, peeled
  • Aioli to serve
  • Heat the oil in a casserole dish over a medium flame, and toss in the shallots and garlic, and cook for a couple of minutes. Pour in the fish stock, the parsley, and the salt, and bring to the boil. Pour in the rice, mix well, and simmer for 6 minutes.
  • Add the clams and the prawns to the top of the rice, and give the casserole a shake so they sink in a little. Simmer for another 12 minutes - almost all of the liquid should have been absorbed, and the clams should all have opened (discard any that remain closed). Season to taste, and serve with the aioli.
30 mins
4 serving
This recipe pairs perfectly with the Freddy Nerks 'Kuitpo Bianco' Sauvignon Blanc 2018 from Adelaide Hills, Australia.

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