Clams and Chorizo Rice Recipe

Introduction

This Clams and Chorizo Rice is a vibrant, flavorful one-pan dish that combines tender clams with spicy chorizo and juicy tomatoes. It’s perfect for a cozy dinner that feels both fresh and satisfying.

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped (about 1 cup)
• Salt
• 1 pound cherry tomatoes
• 1/2 cup (70 grams) chopped dried chorizo
• 1¼ cups jasmine rice
• 1 1/2 cups chicken broth
• 1 (4-ounce) can whole clams in brine and olive oil, brine reserved
• 1 cup cilantro leaves, plus more for serving
• Lemon wedges, for serving

Instructions

1. Step 1: In a large (12-inch), heavy-bottomed skillet or pot, heat olive oil over medium heat. Add the chopped onion and ¾ teaspoon salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6 minutes. While the onion cooks, slice about half of the cherry tomatoes in half.
2. Step 2: Add all the halved and whole cherry tomatoes along with the chopped chorizo to the skillet. Cook until the tomatoes soften and blister in spots, about 4 minutes. Stir in the jasmine rice and cook, stirring frequently, for another minute.
3. Step 3: Pour in the chicken broth and the reserved clam brine. Bring the mixture to a simmer. Reduce the heat to medium-low, evenly scatter the clams over the rice, cover the skillet, and cook for 15 minutes. Adjust the heat as needed to maintain a gentle simmer and avoid scorching, until the rice is tender and most of the liquid is absorbed.
4. Step 4: Remove the skillet from heat. Taste and season with additional salt if needed. Stir in the cilantro leaves. Serve immediately with lemon wedges and garnish with more cilantro.

Tips & Variations

• Try swapping jasmine rice for basmati or arborio for a different texture.
• Add a pinch of smoked paprika to enhance the smoky flavor of the chorizo.
• For extra heat, include a finely chopped chili pepper along with the onions.
• If fresh clams are available, substitute canned clams and use the cooking liquid for extra flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat with a splash of broth or water to loosen the rice. The dish is best eaten fresh to enjoy the texture and flavors at their peak.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this recipe?

Yes, jasmine rice works best for its fragrance and texture, but you can use basmati or arborio rice. Keep in mind that cooking times and liquid amounts may vary slightly.

Can I omit the chorizo for a vegetarian version?

Omitting chorizo changes the flavor profile, but you can substitute it with smoked paprika and sautéed mushrooms or smoked tofu for a vegetarian alternative.

Clams and Chorizo Rice Recipe

Print Recipe

★★★★★

4.7 from 97 reviews

A flavorful and comforting one-pot dish that combines tender jasmine rice with savory chorizo, sweet cherry tomatoes, and briny clams, finished with fresh cilantro and a squeeze of lemon. This Clams and Chorizo Rice is perfect for a hearty weeknight dinner or a special gathering.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped (about 1 cup)
• Salt, to taste
• 1 pound cherry tomatoes
• 1/2 cup (70 grams) chopped dried chorizo
• 1¼ cups jasmine rice
• 1 1/2 cups chicken broth
• 1 (4-ounce) can whole clams in brine and olive oil, brine reserved
• 1 cup cilantro leaves, plus more for serving
• Lemon wedges, for serving

Instructions

1. Sauté the Onions: In a large (12-inch), heavy-bottomed skillet or pot, heat the olive oil over medium heat. Add the finely chopped onion and ¾ teaspoon salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6 minutes. While the onion cooks, slice about half of the cherry tomatoes in half to prepare for the next step.
2. Add Tomatoes and Chorizo: Add all the halved and whole cherry tomatoes along with the chopped dried chorizo to the skillet. Cook the mixture, stirring occasionally, until the tomatoes begin to soften and blister in spots, about 4 minutes. This helps to release the natural sweetness of the tomatoes and infuse flavors.
3. Incorporate Rice and Liquids: Stir in the jasmine rice and cook, stirring frequently, for about one minute to toast the rice slightly. Then pour in the chicken broth and the reserved clam brine. Bring the mixture to a simmer to combine the flavors.
4. Simmer with Clams: Reduce the heat to medium-low and evenly sprinkle the whole clams over the top of the rice mixture. Cover the skillet or pot and cook gently for 15 minutes, adjusting the heat as needed to maintain a gentle simmer without scorching the bottom, until the rice is tender and most of the liquid has been absorbed.
5. Finish and Serve: Remove the skillet from the heat. Taste and season with additional salt if needed. Stir in the fresh cilantro leaves. Serve the dish immediately, garnished with extra cilantro and lemon wedges on the side for squeezing over.

Notes

• Use a heavy-bottomed skillet or pot to prevent scorching the rice during simmering.
• Reserve the clam brine as it adds a rich, briny flavor to the rice.
• If you prefer a spicier dish, you can add a pinch of chili flakes when cooking the tomatoes and chorizo.
• Ensure the rice is cooked gently on medium-low heat to avoid burning and to allow even absorption of liquid.
• This dish pairs well with a light green salad or steamed vegetables for a complete meal.

Keywords: Clams and Chorizo Rice, Spanish rice dish, seafood rice, one-pot meal, chorizo recipes, clam recipes, jasmine rice recipes