Arroz Com Amêijoas: Portuguese clam recipe










I had the chance to learn this recipe in an open market in Lisbon, Portugal. We just toured the seafood part of the market and picked up the fresh clams from the favored fishmonger- our guide said she was the best. When we went to see her, she was in the middle of butchering a fish, making it seem like nothing.

We walked back to the kitchen stations they had set up in this Timeout market. We were in the middle of the market. The designers of this new space must have known it would be so cool to be in the hustle and bustle of all the food stalls. We even had to wear headphones to hear the instructor for the class. It was a simple dish, but delicious because we were using the freshest clams. They had the vegetable stock already simmering for us, that was the secret too, a good broth.

When we started cooking, all we had to do is cook the clams, and then stir the risotto rice with the broth. It had a little onion, garlic, olive and cilantro. A simple and hearty dish that let you enjoy the fresh seafood. That’s how it should be! We also had some bread to the side in some great Spanish or Portuguese olive oil which just topped off our lunch. Did I mention endless Vinho Verde (or white wine with a green tint) at a 12 o’clock lunch class? Nice. We were traveling remote workers but it was no work after that.


Arroz Com Amêijoas


Prep time: 10 minutes
Cook time: 25-30 minutes

Ingredients:

  • 1 pan of small clams
  • 1 small onion
  • 1 garlic clove
  • 2 lemons
  • 2 Tablespoons chopped cilantro
  • 1 cup risotto rice (cooked in 15-20 min)
  • Veggie bouillon (To add to risotto)

Directions:


1. Make the vegetable bouillon and set aside. keep hot

2. in a sauce pan, add olive oil and 1 smashed garlic clove. then add all clams and let cook 2 minutes or so until all open up. Add 1 squeezed lemon and the chopped cilantro. Take off heat (Will continue cooking in rice)

3. Meanwhile, in small pot, sweat onions in olive oil, then add rice and fry a little. Then slowly add 2 labels of broth and stir 10 minutes or so or until almost dry. Then, Add another label of broth. and stir in. Then, add the clams and their juices and keep staring. Add salt and add more liquid if needed. Add lemon, and rest of cilantro.

4. Serve right away with a drizzle of olive oil and a side bowl to put the clam shells in.


Total time start to finish 45 minutes.




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