Order the fresh fish ingredients online at hellofish.uk.com
Serves 2, prep time 20 minutes, cooking 25-30 minutes
INGREDIENTS
FOR THE RICE
2 tsp of unsalted butter
½ chopped white onion
150g Arborio rice
A pinch of saffron
1 tsp of smoked paprika
¼ cup of white wine
1 tbsp parsley, chopped
FOR THE CLAMS
1 tbsp of Torretta Extra Virgin Olive Oil
1 kg of fresh Hello Fish clams, rinsed
¼ cup of white wine
200ml of fish stock
METHOD
Heat the oil in a deep pan, add the clams with a splash of white wine.
Cover and reduce the heat, cook for 3-4 minutes until the clams open.
Turn off the heat, allow to cool. (Discard any unopened shells).
When cooled, strain the liquid through a sieve and retain.
Remove the meat from half the clams and discard the shells.
Add to the remainder and set aside.
In a separate pan, melt 1 tbsp of butter over a medium heat.
Add the onion and sauté until softened.
Now add the rice, stir to coat with butter until it’s lightly toasted.
Then, add the paprika and pour in the remainder of the wine.
Allow the rice to soak up the liquid, then add the stock and the reserved liquid.
Cook until the rice is tender, approximately 15-20 minutes.
Check the rice is tender, add more stock and cook for longer if needed.
Add the butter, parsley and clam meat to the rice, stir and season more to taste.
Serve the rice in deep bowls with the remainder of the clam shells.
Finally, top with chopped parsley and serve.