Spanish Rice with Clams (Arroz con Almejas Calvete)

Penelope Casas attributes this recipe to Francisca Arrabitel. Her cooking, based on traditional Basque fare, acquired fame and encouraged her grandson Juan Mari Arzak to become a master and originator of what is called "Neuva Cocina Vasca," or New Basque Cooking.

• 7 cups vegetable broth
• 1/4 cup olive oil
• 1 green bell pepper, finely chopped
• 2 large garlic cloves, minced
• 2 cups Valencian short-grain rice (see note) or Arborio
• 1 1/2 pounds Manila clams or cockles, scrubbed clean
• 1 1/3 cups minced fresh parsley
• Kosher or sea salt

METHOD

Pour the vegetable broth into a pot, cover, and keep warm over low heat. Heat the oil in an 11-inch shallow casserole, preferably earthenware, and sauté the green pepper until softened. Add the garlic, and when it begins to turn golden, stir in the rice and clams and sauté for 2 minutes. Stir in the parsley.

Pour in the broth, add salt to taste, and cook at a high simmer for 20 to 25 minutes, until the rice is almost done to taste. Remove from the heat, cover lightly with foil, and let sit in a warm spot for 5 to 10 minutes,, until the rice is al dente. Serve.

Serves: 4

Reprinted with permission from ©2005 Penelope Casas LA COCINA DE MAMÁ, published by Broadway Books

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"Spanish cooking calls for short-grain rice, which comes from three principal regions: Valencia, Calasparra and the land near the mouth of the Ebro River in the Tarragona region of Catalunya. Each of these regions also produces celebrated arroz bomba, a grain that needs very special care to grow but resists overcooking and has a remarkable texture." From LA COCINA DE MAMÁ.

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