How to make
A typical rice with clams from the region of Huelva, Andalusia, which is traditionally prepared with the small donax clams.
These type of clams are highly valued as a sea delicacy.
If you have a hard time finding this seafood, try the rice with other clams or even black mussels, but the smaller ones.
Place the clams in slightly warm, salted water for 1 hour to release the sand they sometimes contain. If you are using small black mussels, this step is skipped, as they do not live under sand, they attach themselves to rocks. Just clean them from the hard formations on the shell and pull the whiskers from algae, if they have any.
For the rice, finely chop the onion and garlic and fry them for 5 minutes in olive oil.
Pour the rice and stir for 1 minute.
Pour the wine and continue stirring for another minute for the alcohol to evaporate.
Pour the stock - hot, add salt, saffron and colorante (a spice containing turmeric, cloves, black pepper and paprika, more saffron and garlic powder). If you don't have the ready-made seasoning, add the spices separately).
Boil for 10 minutes from the moment of boiling and then add the clams, rinsed with water.
Cook for another 4 minutes, or until they all open up.
Chop the parsley, add it to the Spanish dish and serve immediately while it is still warm.
Enjoy this Huelva Rice with Clams and Saffron in the spirit of Spain!
