Rice with Chicken and Clams

Name: Rice with Chicken and Clams
Prep time: 20 min
Cook time: 40 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 200g round rice; 600ml chicken broth; 300g chopped chicken; 1 handful of frozen green beans; 500g clams; 5 to 6 king prawns; 2 garlic cloves; 3 tbsp healthy tomato sauce; Pink salt; Hot paprika; Extra virgin olive oil

Rice & pasta

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Today I'm making rice with chicken and clams, the kind of comforting dish that's wonderful to bring to the table, share, and savor without any rush. Golden chicken pieces, a simple garlic and tomato sofrito, and the briny goodness of fresh clams form the heart of the flavor. I also add king prawns and green beans, which round out the meal without complicating things.

If you enjoy surf-and-turf combinations, this rice is a fantastic pick for a relaxed weekend lunch. I use Spanish round rice and chicken broth so the grains soak up every bit of flavor, finished with a subtle hint of hot paprika. With these quantities I make three portions, taking about an hour total between prep and cooking.

For another delicious rice meal, take a look at my Chicken Wing Rice or the Creamy Garlic Chicken Rice, two wonderful alternatives using chicken.

Prep: 20 minCook: 40 minServes: 3

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Ingredients

These are the ingredients you need

200g round rice
600ml chicken broth
300g chopped chicken
1 handful of frozen green beans
500g clams
5 to 6 king prawns
2 garlic cloves
3 tbsp healthy tomato sauce
Pink salt
Hot paprika
Extra virgin olive oil

Step by step

Method

1Drizzle olive oil into the paella pan and cook the chicken until nicely golden, then set aside.
2Sauté the prawn heads and shells in the same oil to release their rich flavor, then discard them.
3Add the green beans to the pan and sauté until tender.
4Add the 2 finely minced garlic cloves and cook briefly until fragrant.
5Stir in the tomato sauce and cook down nicely.
6Return the chicken to the pan and stir everything together so the flavors meld.
7Lastly, add the clams, chicken broth, king prawns, and a pinch of hot paprika; bring to a boil, turn off the heat, and leave resting until it's nearly time to eat.
8About 20 minutes before serving, taste the broth and adjust the salt if necessary.
9Bring back to a boil, scatter in the rice, and lower the heat. Cook for 15 minutes (if it looks a bit dry, add a small splash of hot water during the final minutes).
10Once the time is up, cover the pan and let it rest for 5 minutes.
11Done! We can now sit down and enjoy our RICE WITH CHICKEN AND CLAMS.

Frequently asked questions

How do I clean the clams before adding them to the rice?

Place them in cold salted water in the fridge for an hour or two so they purge any sand, then rinse thoroughly under cold water. Discard any with cracked shells, any that are open and do not close when tapped, and any that fail to open during cooking.

Can I substitute regular shrimp for the king prawns?

Yes, regular shrimp or prawns work well. Since they are smaller, they will cook faster, so add them a little later so they stay juicy and tender.

How do I store leftover rice with chicken and clams?

Cool it quickly in a shallow container and place it covered in the fridge within two hours. Consume within 24 hours, and only reheat the portion you are about to eat, making sure it is piping hot all the way through.