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1/2 pound small clams
1 tablespoon coarse salt
1/2 cup olive oil
1/2 rabbit or chicken, cut into small pieces
2 onions, grated
1 garlic clove, finely minced
1/3 cup red wine
Salt to taste
Freshly ground black pepper to taste
1/2 teaspoon sugar
2 ripe tomatoes, grated
1 teaspoon pimentón, or paprika powder
1 pinch saffron dissolved in 1 tablespoon hot water
2 large squids, cleaned and cut into rings
4 cups fish stock 
2 cups Spanish rice
1/2 pound medium shrimp, shells on 

Rinse the clams under cold running water, scrub well and put into a bowl with 1 tablespoon coarse salt, cover with cold water and let them release their sand for at least 30 minutes. 

Preheat the oven to 350º F.

Heat the olive oil in a large saucepan over medium-high heat, brown the rabbit or chicken until it is golden on all sides, remove the meat and set aside. Decrease the heat to medium, add onion, garlic, wine and enough water to cover, season with salt, pepper and sugar and cook over medium heat for 20 minutes, or until the liquid is completely reduced. Cook for 5 more minutes until the onion turns dark. 
Add the grated tomatoes, pimentón and saffron, mix well, add the squid and sauté for 2 minutes. Transfer to a 15" earthenware casserole dish, add the meat and rice, mixing well. Cover with the hot fish stock and cook over high heat for 5 minutes. 

Lift clams from the water and arrange with the shrimps on top of the casserole. Transfer to the oven, bake 12 minutes, remove from the oven and let rest (covered with a lid or kitchen towel) 5 minutes. Serve immediately. Accompany with alioli if desired. Serves 6