Hands-on Time
35 Mins
Total Time
1 Hour 30 Mins
Yield
4 servings (serving size: 1 1/4 cups rice mixture and about 7 clams)
Photo: Iain Bagwell; Styling: Leigh Ann Ross

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Heat oil in a 12-inch ovenproof skillet over medium-high heat. Add onion, garlic, poblanos, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; sauté 3 minutes. Add rice and saffron. Cook 2 minutes; stir constantly. Add 2 cups water, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper; bring to a boil.

Step 3

Bake at 450° for 50 minutes or until rice is done. Stir in corn and tomatoes. Nestle clams into rice mixture. Bake at 450° for 12 minutes or until shells open, and discard unopened shells.

Step 4

Return the pan to medium-high heat, and cook without stirring 10 minutes or until liquid evaporates and rice browns. (It should smell toasty but not burned.) Top with parsley; serve with lemon wedges.

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