Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Mariner's Rice

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Mariner's Rice Empty Mariner's Rice

    Post by Lobo Wed 20 Jan 2016, 9:08 pm

    Mariner's Rice Img30l
    Mariner's Rice
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    Prep Time: 30 minutes
    Cook Time: 35 minutes
    Servings: 4
    Buy the freshest clams you can find for this hearty seafood dish. Make sure the shells are tightly closed. If a shell is slightly open, tap on it lightly. If it doesnt close, the clam is dead and should be discarded. To store fresh clams, lay them on a flat tray or in a shallow bowl, cover with a damp cloth and refrigerate. For optimal flavor and texture, serve clams the same day you buy them. The clams will open when cooked; be sure to discard any that fail to open.






    • 17

    Ingredients:


    • 2 Tbs. extra-virgin olive oil
    • 1⁄4 lb. chorizo sausage, sliced 1⁄4 inch thick
    • 1 small yellow onion, diced
    • 1 1⁄2 cups Arborio rice
    • 4 1⁄4 cups chicken stock, warmed
    • 1⁄4 tsp. saffron threads
    • 1 bay leaf
    • 1 1⁄2 tsp. chopped fresh oregano
    • Salt and freshly ground pepper, to taste
    • 1⁄2 cup fresh or frozen peas
    • 12 medium shrimp, peeled and deveined
    • 12 littleneck clams
    • 1 Tbs. chopped fresh chives

    Directions:

    In a heavy saucepan over medium heat, warm the olive oil. Add the sausage and cook, stirring occasionally, until browned, 2 to 3 minutes; transfer to a plate.

    Add the onion to the pan and cook, stirring occasionally, until tender and translucent, about 3 minutes. Add the rice and stir until opaque, about 3 minutes. Increase the heat to high, add 4 cups of the stock, the saffron, bay leaf, oregano, sausage, salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer until almost all the stock is absorbed, about 15 minutes. Add the peas and shrimp, stir, cover and cook until the rice is tender, 5 to 7 minutes more.

    Meanwhile, in a small saucepan over high heat, combine the remaining 1/4 cup stock and the clams. Cover and cook, shaking the pan occasionally, until all the clams have opened, about 5 minutes; discard any that do not open. Add the clams and cooking liquid to the rice mixture. Cover, remove from the heat and let stand for 5 minutes. Sprinkle with the chives and serve immediately.
    Williams-Sonoma Kitchen.
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