Clams and Chorizo Rice Recipe
This flavorful Clams and Chorizo Rice combines tender jasmine rice simmered with savory dried chorizo, fresh cherry tomatoes, and briny clams, creating a vibrant and comforting one-pot meal. Enhanced with fresh cilantro and lemon wedges, it’s a perfect blend of smoky, tangy, and fresh flavors served straight from the skillet.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Ingredients
Scale
Produce
- 1 small yellow onion, finely chopped (about 1 cup)
- 1 pound cherry tomatoes
- 1 cup cilantro leaves, plus more for serving
- Lemon wedges, for serving
Meat & Seafood
- 1/2 cup (70 grams) chopped dried chorizo
- 1 (4-ounce) can whole clams in brine and olive oil, brine reserved
Pantry
- 2 tablespoons olive oil
- 1¼ cups jasmine rice
- 1 1/2 cups chicken broth
- Salt
Instructions
- Sauté Onion: In a large (12-inch), heavy-bottomed skillet or pot, heat 2 tablespoons olive oil over medium heat. Add the finely chopped onion along with ¾ teaspoon salt. Cook, stirring frequently, until the onion becomes soft and translucent, about 6 minutes. While the onion cooks, slice about half of the cherry tomatoes in half.
- Cook Tomatoes and Chorizo: Add all of the halved and whole cherry tomatoes along with the chopped dried chorizo to the skillet. Cook until the tomatoes begin to soften and blister in spots, about 4 minutes, stirring occasionally to meld the flavors.
- Add Rice and Liquids: Stir in the jasmine rice and cook for another minute, stirring frequently to toast the rice slightly. Next, pour in the chicken broth and the reserved clam brine. Bring the mixture to a simmer over medium heat.
- Simmer with Clams: Reduce the heat to medium-low. Evenly sprinkle the whole clams over the top of the rice. Cover the skillet and cook for 15 minutes, maintaining a gentle simmer while adjusting heat to prevent scorching. The rice should be tender and most of the liquid absorbed.
- Finish and Serve: Remove the skillet from heat. Taste and adjust seasoning with additional salt if needed. Stir in 1 cup fresh cilantro leaves. Serve the rice immediately, garnished with extra cilantro and accompanied by lemon wedges for squeezing over the dish.
Notes
- Use a heavy-bottomed skillet or pot to help prevent the rice from burning while simmering.
- If canned clams are unavailable, fresh clams can be used, but be sure to reserve the clam juice.
- You can substitute chicken broth with vegetable broth for a slightly different flavor.
- Adjust the amount of chorizo based on your spice and flavor preference.
- Serve with a crisp green salad or crusty bread for a complete meal.
Keywords: clams and chorizo rice, seafood rice dish, Spanish rice recipe, one pot meals, chorizo recipes
Find it online: https://stirringwithstella.com/clams-and-chorizo-rice-recipe/
