Print

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.

Ingredients

Scale

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

Find it online: https://familyfavplates.com/clams-and-chorizo-rice-recipe/