Method

Heat the oil in a stovetop-safe casserole.  Add the onion and bell pepper and cook over low heat, stirring occasionally, for 5 minutes, until softened.  Add the garlic and parsley and cook, stirring occasionally, for 3 minutes more.  Add the tomato and stir well.  Meanwhile, scrub the clams under cold running water and discard any with broken shells or any that do not shut immediately when sharply tapped.  Pour 2/3 cup water into a skillet, add the clams, cover, and cook over high heat, shaking the pan occasionally, for 3 - 5 minutes, until the clams have opened.  Remove the clams with a slotted spoon and discard the empty half shells and any clams that remain closed.  Put the clams on the half shell into a dish and keep warm.  Strain the cooking liquid into a bowl through a cheesecloth-lined strainer and add enough water to make 4 cups.  Add the rice to the casserole, stir in the paprika, and season with salt.  Cook, stirring constantly, for 2 minutes, then pour in the diluted cooking liquid.  Bring to a boil and cook for about 12 to 18 minutes, until the rice is tender.  Stir in the saffron and add the clams.  Remove the casserole from the heat and let stand for 5 minutes before serving.

Serves: 6 .

Reprinted with permission from ©Phaidon Press Limited, 1080 Recipes by Simone and Inés Ortega  click for book review

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