Red Rice With Cockles And Chorizo

Name: Red Rice With Cockles And Chorizo
Total time: 45 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 2 tablespoons extra virgin olive oil; 1/4 pound chorizo sausage, peeled and sliced thin; 1 medium onion, finely chopped; 2 cloves garlic, sliced paper-thin; 1/8 teaspoon red chili flakes; 1 3/4 cups Bhutanese red rice or Wehani rice; 4 sprigs fresh thyme; 2 bay leaves; 3/4 cup dry white wine; 2 1/2 to 3 cups well-seasoned fish or chicken stock; 40 fresh cockles or 24 little neck clams, scrubbed

Recipe from Edward Brown

Adapted by Florence Fabricant

Total Time: 45 minutes
Rating: (0)
Comments: Read comments

Featured in: All Color and Perfume, Rice Steps Out

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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

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Preparation

Step 1
Preheat oven to 400 degrees.
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.
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.
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.
Step 5
When rice is done, remove casserole from oven and set aside, covered, for 10 minutes; serve directly from the casserole.