Ingredients
- 3 ripe plum tomatoes, about 3/4 pound
- 3 tablespoons olive oil
- 1 cup finely chopped onions
- ½ cup chopped celery
- 2 teaspoons finely chopped garlic
- ½ teaspoon saffron stems or turmeric
- ⅛ teaspoon hot red pepper flakes
- 1 bay leaf
- 4 sprigs fresh thyme or 1 teaspoon dried
- 1 ½ cups converted rice, uncooked
- 1 cup fresh or bottled clam juice or water
- 3 tablespoons Ricard or ouzo
- ½ cup dry white wine
- 18 littleneck clams, scrubbed and rinsed well
- Salt and freshly ground pepper to taste
- 1 pound medium-size shrimp, shelled and deveined
- 4 tablespoons coarsely chopped parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
610 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 72 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 42 grams protein; 202 milligrams cholesterol; 926 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Preheat the oven to 375 degrees.
- Peel the tomatoes and cut them in half. Squeeze them to extract the seeds. Cut into 1/2-inch chunks and set aside.
- Heat the olive oil in a casserole or large saucepan. Add the onions, celery and garlic. Cook, stirring, for 2 minutes. Do not brown. Add the tomatoes, saffron, pepper flakes, bay leaf and thyme. Cook, stirring, 5 minutes or until the moisture from the vegetables has evaporated.
- Add the rice and mix thoroughly. Add the clam juice, Ricard and wine. Add the clams, salt and pepper. Stir well. Bring to a boil, cover and put in the oven. Bake 20 minutes.
- Add the shrimp, cover and bake 5 minutes. Do not overcook. Remove from the oven and mix in the shrimp with a fork. Remove the bay leaf.
- Sprinkle with the parsley and serve immediately.
About 40 minutes
Dining and Cooking