Paella with Poblanos, Corn, and Clams

Photo: Iain Bagwell; Styling: Leigh Ann Ross
The part of paella I couldn't dare change is the socarrat—the crisp browned rice on the bottom of the pan. The crust won't form until all of the liquid from the clams and the tomatoes has boiled off, so be patient with that last step: I promise you, it's worth it.

Yield:

4 servings (serving size: 1 1/4 cups rice mixture and about 7 clams)

Recipe from

Recipe Time

Hands-on: 35 Minutes
Total: 1 Hour, 30 Minutes

Nutritional Information

Calories 340
Fat 9.1 g
Satfat 1.1 g
Monofat 5.2 g
Polyfat 1.3 g
Protein 14.8 g
Carbohydrate 52.7 g
Fiber 5.6 g
Cholesterol 21 mg
Iron 10 mg
Sodium 651 mg
Calcium 68 mg

Ingredients

2 tablespoons olive oil
2 cups chopped yellow onion
3 garlic cloves, minced
2 poblano chiles, seeded and chopped
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
3/4 cup uncooked short-grain brown rice
1/4 teaspoon saffron threads, crushed
2 cups water
1/8 teaspoon ground red pepper
1 1/2 cups fresh corn kernels (about 2 ears)
1 cup halved cherry tomatoes
2 pounds littleneck clams
2 tablespoons chopped fresh flat-leaf parsley
8 lemon wedges

Preparation

1. Preheat oven to 450°.

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.

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.

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.

Note:

Mark Bittman,

May 2011