Baked Rice with Clams - Taste of the Mediterranean

What does it include?

Ingredients

• 480 ml bomb rice
• 1 liter fish broth
• 1 pound fresh clams
• 2 cloves minced garlic
• 1 red pepper cut into strips
• 1 medium onion chopped
• 1 green pepper cut into strips
• 1/480 ml white wine
• 1/960 ml olive oil
• Salt and pepper to taste
• 1 sprig fresh parsley, chopped
• 1 lemon cut into wedges

How to prepare it step by step?

Preparation

1. In a large saucepan, heat the olive oil over medium heat. Add the onion, garlic, and peppers. Cook until soft, about 5 minutes, until the onions are translucent and the peppers are tender.
2. Add the clams and cook until they open, approximately 5-7 minutes. Drain the broth from the clams and set aside.
3. Add the rice and sauté for 2 minutes until lightly toasted. Pour in the white wine and let it evaporate, about 2 minutes.
4. Add the fish broth and clam broth. Season with salt and pepper to taste and bring to a boil.
5. Preheat the oven to 180°C. Pour the contents of the casserole into an oven-safe dish.
6. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the rice is tender and the top is golden.
7. Remove from the oven, sprinkle with fresh chopped parsley and serve with lemon wedges on the side.