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Posts Tagged ‘Bomba rice’

Spanish Rice with Clams

Posted in Food, Shellfish, Spanish, tagged , , , , , , , , on 27 July 2025| Leave a Comment »

A summery seafood dish with deliciously sweet Irish clams.

Wine Suggestion: A Spanish dish with rice and clams … we just had to open an Albariño! Perrenially reliable, but especially good the last few years is Bodegas Castro Martin; vibrant, salty, and with a great balance of depth, weight and flavour.

Spanish rice and clams – serves 4

  • 2 tbsp olive oil
  • 1 banana shallot, finely chopped
  • 2 garlic cloves, finely sliced
  • 1 bay leaf
  • 2 tsp tomato purée
  • 300g Bomba rice or other short-grain rice
  • 750ml fresh fish stock
  • a handful of marjoram leaves
  • 500g clams, cleaned

Heat the oil in a shallow casserole or paella pan over a low heat. Add the shallot and cook for 5 minutes to soften. Add the garlic, bay and tomato purée and cook for a further minute.

Stir in the rice and increase the heat to medium-high. Toast the rice for a minute before adding the fish stock, marjoram and plenty of seasoning. Stir and cover, then reduce the heat to low and simmer for 12 minutes until the rice is almost cooked and still soupy.

Add the clams, cover and cook for another 4 minute until the clams have opened (chuck any that stay closed), then serve.

(Original recipe from The Spanish Home Kitchen by José Pizarro, Hardie Grant, 2022.)

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Wild Mushroom Rice

Posted in Food, Vegetarian, tagged , , , , , , , , on 17 December 2024| Leave a Comment »

Lovely autumn flavours in this simple wild rice recipe by José Pizarro.

Wine Suggestion: this works well with elegant, light to medium bodied reds with an earthy twist. Pinot Noir and Nebbiolo are classic choices, however we went with Frasca la Guaragna’s Barbera d’Asti with it’s lower tannins but fresh acidity, brambly flavours and earthy spices brought out the mushroom flavours delightfully.

Wild Mushroom Rice – serves 4 to 6

  • 10g dried porcini
  • 50ml olive oil
  • 2 banana shallots, peeled and finely chopped
  • 250g mixed wild mushrooms, roughly rip any large ones
  • 300g bomba rice
  • 100ml dry white wine
  • 800ml good chicken stock
  • a squeeze of lemon juice, to serve
  • 30g manchego cheese, shaved, to serve
  • best extra virgin olive oil, to serve

Put the dried porcini into a small bowl and cover with 100ml of just-boiled water. Set aside for at least 10 minutes.

Put the olive oil into a sauté pan and gently fry the shallots for about 5 minutes, or until soft. Increase the heat a bit, then add the fresh mushrooms and fry for 4-5 minutes or until nicely browned.

Add the rice and stir until it glistens with the oil, then add the wine and let it bubble for a minute. Add the stock, season generously, then simmer and cook for 15-20 minutes, stirring now and then, until the rice is tender but still soupy.

Drain the soaking porcini and reserve the liquid. Add the porcini and 50ml of the soaking liquid to the rice, then cook for 1 more minute before removing from the heat.

Stir in a squeeze of lemon juice, then divide between warm bowls and top with the manchego shavings and a good glug of your best olive oil.

(Original recipe by José Pizarro in the Guardian, 1 Oct 2024.)

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Baked Veggie Paella

Posted in Food, Gluten-free, Spanish, Vegan, Vegetarian, tagged , , , , , , , , , , , on 30 April 2022| Leave a Comment »

This is a great dish for using up bits of leftover veg and antipasti things. Keep the base of onions, garlic, rice and veg stock but after that you can use up whatever you’ve got – we’ve given what we used below as an example.

Wine Suggestion: This Spanish inspired dish encouraged us to have a glass of a Spanish Garnacha Blanca, the Edetària via Terra Blanca which we find unprepossessing and charming, plus with the right textures and flavours to match this paella. We dare say their equivalent via Terra Tinto (Garnacha Negra) would also be a good match too if you fancied a glass of red instead.

Baked veggie paella – serves 4

  • 2 tbsp olive oil
  • 2 onions, thinly sliced
  • half a red pepper, sliced
  • half a yellow pepper, sliced
  • half a green pepper, sliced
  • 1 courgette, halved lengthways and sliced
  • 2 cloves of garlic, thinly sliced
  • 1 tbsp sundried tomato purée
  • 300g bomba paella rice
  • 850ml vegetable stock
  • 100g chargrilled artichokes in olive oil, halved if big
  • 75g mixed olives
  • 75g Sunblush tomatoes
  • a small bunch of flat-leaf parsley, chopped
  • lemon wedges, to serve

Heat the oven to 200C/180C fan/gas 6.

Heat the olive oil in a shallow casserole and cook the onions, peppers and courgettes with some salt for about 10 minutes or until softened and starting to caramelise.

Add the garlic and cook for another minute, then add the tomato purée and rice and stir until the grains are coated.

Add the stock, artichokes, olives and Sunblush tomatoes, then season and mix well. Bring to a simmer, then cover and cook in the oven for 45 minutes or until the rice is cooked.

Scatter over the parsley and serve with lemon wedges for squeezing over.

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