Creamy Rice with Natural Razor Clams and a Hint of Lemon

Creamy Rice with Natural Razor Clams and a Hint of Lemon

Creamy rice with natural razor clams is a simple seafood recipe packed with flavour. It is the perfect dish for anyone who wants a special meal without too much fuss, combining the creaminess of the rice with the delicate taste of good gourmet tinned seafood.

For this recipe we use La Lata Natural Razor Clams 120 g, an ideal product for adding a taste of the sea to rice dishes, warm starters or quick recipes with a Mediterranean touch.

Ingredients (serves 2):

• 1 tin of La Lata Natural Razor Clams 120 g.
• 180 g short-grain rice.
• 1/2 onion.
• 1 garlic clove.
• 1/2 green pepper.
• 600 ml fish stock.
• 1 small glass of white wine.
• Extra virgin olive oil.
• Lemon zest.
• Fresh parsley.
• Salt to taste.
• Freshly ground black pepper.

Method:

1. Finely chop the onion, garlic and green pepper.
2. Add a drizzle of extra virgin olive oil to a large frying pan or shallow casserole and gently fry the vegetables over a medium heat until soft.
3. Add the rice and stir for a couple of minutes so that it is well coated in the sofrito.
4. Pour in the white wine and let the alcohol evaporate.
5. Gradually add the hot fish stock, stirring from time to time to achieve a creamy texture.
6. Cook for around 16-18 minutes, until the rice is perfectly done.
7. Open the tin of razor clams and add them at the end, together with a little of their juice, to enhance the seafood flavour of the dish.
8. Cook for one more minute over a low heat, without stirring too much so as not to break the razor clams.
9. Serve with lemon zest, chopped fresh parsley and a touch of freshly ground black pepper.

Chef's tip:

Always add the razor clams at the very end. That way they keep their texture better and retain all their natural flavour.

For an even more gourmet finish, top the dish with a few drops of raw extra virgin olive oil and a little lemon zest just before serving.