We hit some bumps along the way, though. The bag I picked up at the supermarket had double the amount of clams, so I doubled the whole recipe. It was way too much rice. Next time I would continue to double the the amount of clams, but make the amount of rice the recipe calls for. The original recipe called for 3 oz. dried chorizo. That's impossible to come by in my supermarket, so I used fresh instead.
One thing I did add was the fresh tomatoes. I thought the dish could use some freshness, and I was right. The tomatoes were a nice touch.
But despite the hiccups I would call this meal a success, and I would definitely make it again.
Baked Rice with Chorizo and Clams
Recipe adapted from September 2011 issue of Martha Stewart Living
- 2 tablespoons extra-virgin olive oil
- 8 oz. fresh chorizo, casings removed
- 1/2 cup finely chopped onion
- 3 cloves garlic, minced
- 1 1/4 cups Arborio rice
- 1/4 cup dry white wine
- 1 1/2 chicken stock
- 3/4 cup water
- 25 littleneck clams, scrubbed well
- 2 tomatoes, seeded and chopped
- Preheat oven to 400 degrees. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium high heat. Stir in oil. Add chorizo, breaking up with potato masher. Cook, stirring often, until edges are browned, about 4 minutes. Stir in onion and garlic. Cook until translucent, about 3 minutes.
- Stir in rice to coat, then wine. Bring to a boil. Cook until skillet is almost dry. Add stock and water. Bring to a boil.
- Transfer skillet to oven. Bake for 10 minutes. Add clams. Bake until clams open and rice absorbs all the liquid, about 10 minutes.
- Remove skillet from oven and add tomatoes. Let stand, covered, for 10 minutes before serving.