Rating: 4.5 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 5

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.

Mark Bittman
Recipe by Cooking Light May 2011

Gallery

Credit: Iain Bagwell; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
35 mins
total:
1 hr 30 mins
Yield:
4 servings (serving size: 1 1/4 cups rice mixture and about 7 clams)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

340 calories; fat 9.1g; saturated fat 1.1g; mono fat 5.2g; poly fat 1.3g; protein 14.8g; carbohydrates 52.7g; fiber 5.6g; cholesterol 21mg; iron 10mg; sodium 651mg; calcium 68mg.
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