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Baked Rice with Chorizo and Clams

15

This dish can also be made with sausage and broccoli rabe. Both variations have the same base. See the Chef's Note below for instructions.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Martha Stewart Living, September 2011

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 ounces dried chorizo, sliced 1/4 inch thick
  • 1/2 cup finely chopped onion
  • 3 garlic cloves, minced
  • 1 1/4 cups Arborio rice
  • 1/4 cup dry white wine
  • 1 1/2 cups chicken stock
  • 3/4 cup water
  • 12 littleneck clams, scrubbed well

Directions

  1. 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.

  2. 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.

  3. 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.

Cook's Notes

Sausage-and-Broccoli Rabe Variation: Replace chorizo with 8 ounces Italian sausage, casings removed, broken into pieces. Cook until opaque, about 3 minutes. Replace water with 3/4 cup chicken stock. Replace clams with 6 ounces broccoli rabe, cut into 2-inch pieces (5 1/2 cups) and tossed with 1 tablespoon water and 1/4 teaspoon coarse salt. Stir once removed from oven.

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