Red Rice With Cockles And Chorizo

Recipe from Edward Brown

Adapted by Florence Fabricant

Total Time
45 minutes
Rating
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Notes
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Ingredients

Yield:4 servings
  • 2tablespoons extra virgin olive oil
  • ¼pound chorizo sausage, peeled and sliced thin
  • 1medium onion, finely chopped
  • 2cloves garlic, sliced paper-thin
  • ⅛teaspoon red chili flakes
  • 1¾cups Bhutanese red rice or Wehani rice
  • 4sprigs fresh thyme
  • 2bay leaves
  • ¾cup dry white wine
  • 2½ to 3cups well-seasoned fish or chicken stock
  • 40fresh cockles or 24 little neck clams, scrubbed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

652 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 81 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 31 grams protein; 467 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 400 degrees.

  2. Step 2

    Heat oil in a heavy ovenproof casserole with a lid, add sausage and cook over medium heat about 2 minutes. Add onion, cook until transparent but not brown, then stir in the garlic and chili flakes. Stir in the rice, thyme and bay leaves.

  3. Step 3

    Add wine and cook, stirring, about 2 minutes, until most of it has evaporated. Add 2½ cups of the stock if using Bhutanese rice; 3 cups for Wehani rice. Bring to a boil, stir, then add cockles or clams.

  4. Step 4

    Cover casserole, and place in oven. Cook Bhutanese rice about 15 minutes, until cockles or clams have opened and most of the liquid has been absorbed. The Wehani rice will take about 40 minutes.

  5. Step 5

    When rice is done, remove casserole from oven and set aside, covered, for 10 minutes; serve directly from the casserole.

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Susan

40 minutes would turn those cockles into rubber, surely?

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Credits

Adapted from Edward Brown, the Sea Grill

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