Squid and clam rice
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33 rates
Preparation : 10 min
Cooking : 30 min
Total time : 40 min Rest : 0 min
4 people
300 g clams
80 g red pepper
80 g green pepper
2 cloves of garlic
50 g fresh tomatoes
1 tsp of tomato purée
60 g olive oil
1 medium sized squid
120 g of prawns
275 g paella rice
1 tbsp chopped parsley
800 ml fish stock
1 unit saffron
1 pinch salt
Associated products
RECIPE STEPS
1
Clean the clams in a bowl of cold water and a little coarse salt.
Change the water several times.
- 300 g clams
2
Put the peppers and garlic in the metal bowl.
Run the program.
- 80 g red pepper
- 80 g green pepper
- 2 cloves of garlic
Expert
00:15 / 13 / __°C
3
Scrape down the wall of the bowl. Chop the tomatoes and add them to the bowl, along with the tomato purée and the olive oil.
Remove the cap and run the program.
- 1 tsp of tomato purée
- 60 g olive oil
- 50 g fresh tomatoes
Expert
06:00 / 2A / 110°C
4
Slice the squid. Add the squid and the prawns to the metal bowl.
Season with salt and pepper then run the program.
- 1 medium sized squid
- 1 pinch salt
- 120 g of prawns
Expert
05:00 / 1A / 110°C
5
Add the rice with the parsley and run the program.
- 275 g paella rice
- 1 tbsp chopped parsley
Expert
02:00 / 2A / 110°C
6
Pour all of the stock and the saffron into the metal bowl.
Use a spatula to fold down the rice and thoroughly mix it with the broth.
Run the program.
- 800 ml fish stock
- 1 unit saffron
Expert
12:00 / 1A / 110°C
7
Put the clams into the metal bowl and run the program.
- 300 g clams
Expert
03:00 / 1A / 110°C
8
Serve immediately.
© photos Sandra Mahut © 2019 Hachette Livre (Marabout)
