Baked Rice With Chorizo And Clams Recipes

Steps:

• Heat the olive oil in a large saute pan (preferably one that can also be used for serving) over high heat. When it begins to smoke, add the chorizo and cook until just beginning to color, 2 minutes. Add the onion and red pepper flakes and cook, stirring, until the onion is translucent, 2 minutes.
• Add the garlic, cockles, clam juice and wine. Reduce the heat to medium and cook until the cockles are open and warmed through, 5 to 7 minutes. (Discard any cockles that do not open.) Remove from the heat and stir in the butter and parsley. Season with salt and pepper. Serve with bread.

Steps:

• Place large pot over medium heat; add olive oil. Stir in diced onion; cook and stir until onions begin to turn translucent, 3 or 4 minutes. Add chorizo; cook and stir to render some fat, about 3 minutes. Add garlic and cook 1 minute. Pour in white wine.
• Raise heat to high and bring liquid to a boil. Immediately add clams and distribute evenly. Cover and cook until clams open, about 7 minutes. During this time you can occasionally shake the pot to "stir" the clams using potholders or a kitchen towel to hold the pot handles. It's best not to open the lid and stir.
• When clams have opened, remove pot from heat. Stir in butter and parsley; allow butter to melt. Serve clams in heated bowls with lots of the liquid.

Steps:

• Heat a large saucepot over medium heat. Add the chorizo and cook, using a spoon or spatula to break up the sausage into small pieces, until the sausage begins to brown. Add the onions and garlic and sprinkle lightly with salt and pepper. Continue to cook until the sausage has browned, 3 to 4 minutes, taking care not to burn the garlic.
• Add the clams to the pot and let settle for a minute, then add the white wine and cilantro. Re-season with salt and pepper and cover tightly with a lid. Let cook about 5 minutes, making sure that the broth at the bottom is at a simmer during that time. After 5 minutes, the clams should have opened or be mostly open; if not, or if the mixture is dry, add another 1/4 cup or so of wine, cover and simmer until the clams are open, 1 to 2 minutes longer. Taste the broth for seasoning and add salt or pepper if necessary. Add the butter to the broth and stir to combine.
• Transfer to a large serving bowl, making sure to pour the broth over the clams. (Remove any unopened clams and discard them.) Serve with crusty bread or baguette.

Steps:

• Preheat oven to 400 degrees. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chorizo, stirring often, until edges are browned, about 2 minutes. Stir in onion and garlic. Cook until translucent, about 3 minutes.
• Stir in rice to coat, then wine. Bring to a boil. Cook until skillet is almost dry. Add stock and water. Bring to a boil.
• Transfer skillet to oven. Bake for 10 minutes. Add clams. Bake until clams open and rice absorbs all the liquid, about 10 minutes. Let stand, covered, for 10 minutes before serving.

Steps:

• Mix the butter, adobo sauce and a pinch of salt in a small bowl until combined; set aside.
• Fill a large pot or Dutch oven with 3 quarts water; season generously with salt and add the potatoes and garlic. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 10 minutes. Add the corn and cook 2 minutes. Add the clams, chorizo and poblanos; cover and cook until the clams open, 3 to 5 minutes (discard any clams that do not open).
• Remove the clams, potatoes, corn, chorizo and poblanos to a large bowl using a slotted spoon; cover to keep warm. Ladle 2 cups of the cooking liquid into a small saucepan; add the chipotle butter and lime juice. Whisk over medium-high heat until the butter melts and the broth is hot. Uncover the clam mixture and pour the hot broth on top. Top with the cilantro.

Steps:

• Put the clams in a large pot or Dutch oven with 1 cup water. Cover and cook over medium-high heat until the clams start opening, about 5 minutes; as the clams open, transfer them to a bowl using tongs. (Discard any unopened clams.) Add the cooking liquid to the bowl with the clams (strain through a paper towel-lined sieve if sandy). Cover to keep warm.
• Wipe the pot clean and reduce the heat to medium. Add the olive oil and chorizo. Cook, stirring occasionally, until the chorizo is lightly browned, about 3 minutes. Add the leek, bell pepper, garlic and bay leaves. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the rice; cook, stirring, until lightly toasted, about 2 minutes. Add the chicken broth and 1 cup water; bring to a boil, then reduce the heat to medium. Cover and simmer, stirring once or twice, until the rice is tender, about 15 minutes. Discard the bay leaves.
• Meanwhile, puree the parsley with 1/3 cup water in a blender until smooth. Stir the lima beans, parsley puree, and the clams and their juices into the rice mixture. Cook until the lima beans are tender, 3 to 4 minutes.

Steps:

• Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in wine and bring to a boil.
• Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with pepper and stir in cilantro.