Arroz meloso con berberechos

Go to Image Mellow rice with cockles
Ingredients

Ingredients for 4 people:

  • 400 g. Bomba rice
  • 800 g. live and fresh cockles
  • 2 onions
  • 2 cloves of garlic
  • 1 bay leaf
  • 2 tablespoons chopped parsley
  • 1 chilli pepper
  • 1 glass of wine
  • 1 very finely chopped pepper
  • Salt and olive oil

Beforehand, soak the cockles in water and salt to expel all the sand. Steam them just until they open with a little water. Strain the resulting broth and set aside.

Prepare a green or seafood sauce: finely chop the onions, garlic clove and chilli pepper and cook well in a frying pan with olive oil. Add a glass of white wine (Ribeiro or Albariño) and stir over a high heat, allowing the alcohol to evaporate. Add the finely chopped parsley and cook for a further 10 minutes.

In a frying pan, fry the finely chopped peppers (ideally 2 or 3 colours) and add the rice so that it soaks well in the sauce. Add the marinara sauce, the cockles and their broth. Season with salt and leave to cook for 15 minutes.