1. Chop the peeled carrot, leek, shallot and green beans (remove the stringy part
of the beans before cutting into strips) and sauté in a strong based frying
pan for a few minutes
2. Remove the skin from the tomato
and remove the seeds then chop and add to the frying pan
3. Rinse the rice and add to the vegetables and sauté for a few more minutes
- season with salt then add just enough water to cover the rice and vegetables
and bring to the boil
5. Sauté the clams and the
crushed garlic in a few tbsp olive oil in a separate pan then add the tomato puree,
the white wine and a little chopped fresh parsley
6. When
the clams begin to open add them to the pan of simmering rice and vegetables
7. The rice should boil for no longer than 15 mins from the time it starts
boiling in step 3 - once this time is up remove from the heat and set aside for
a few mins before serving
-
- Serve with a good Spanish red wine and wedges
of lemon or garlic mayonnaise.
- Make sure you wash the clams very well.
