A delicious and creamy rice dish with fresh chard and flavorful clams. This recipe is easy to make and perfect for a tasty and comforting meal.
- 320 grams of round rice
- 300 grams of chard
- 400 grams of clams
- 2 garlic cloves
- 1 onion
- 1 green bell pepper
- 1 carrot
- 2 tomatoes
- 1 teaspoon of paprika
- saffron threads
- olive oil
- salt
Soak the clams in salted water for 1 hour. Clean the chard, separating the stalks from the leaves. Wash them and chop the leaves. Cook the stalks in salted water for 6-7 minutes, and the leaves for 3 minutes. Drain both, reserving the liquid, and rinse them with cold water.
Peel the garlic cloves and onion. Scrape the carrot and clean the bell pepper. Wash them and chop all the vegetables. Saut them with 1 tablespoon of olive oil until they are soft. Peel the tomatoes, dice them, and add them with the paprika.
Add the reserved broth, rice, and saffron. Season with salt and cook for 16 minutes. When there are 5 minutes left, add the drained clams and chard. Cook until the clams open and serve immediately.
TIP: For a creamy texture, use bomba rice, as it doesn't absorb as much liquid as other types of rice.