Meet one of paella’s lesser-known cousins: delicious rice, studded with clams and green peas in a rich broth of tomato, smoked paprika, and saffron. Cooked in a similar fashion to a risotto, but with a soupier result, this dish makes a wonderful evening meal that feels both simple and sophisticated. Have it at home with the family or make it the star of a dinner party. Serve with crusty bread.

Know your rice

Spanish rice dishes, like brothy rice and paella, call for short-grain rice and, in particular bomba varieties like Calasparra, grown in eastern Spain. These pearly types of rice can be cooked for relatively long periods while retaining their form. They also don’t release a lot of starch into the dish, so don’t thicken the cooking liquid to the extent that a risotto rice like arborio does. In North American grocery stores, look for rice labelled paella rice or Valencia rice, as the specific variety may not be indicated.

Handling live clams

Before you begin prepping clams, discard any broken shells or clams that are not tightly closed. Place clams in a colander over a bowl to catch any liquid. Cover with a damp cloth and place in the refrigerator until ready to use. Rinse just prior to adding to the dish. Do not allow them to sit in water and do not seal in an airtight container, as they need air to breathe.