You will need: Serves 2

  •  2 cups chicken stock
  • ½ Cup White Wine
  •  10 scrubbed clams
  • 2 tablespoons of olive oil
  • 50 g cured Spanish chorizo
  •  1/2 red onion
  • 3 garlic cloves
  • 1/2 Tsp Spanish smoked paprika
  •  1 Tsp Paprika (Normal)
  • 1 Tsp Dried Oregano
  •  ½ Red Pepper
  • 1 cup Arborio rice
  • Salt and freshly ground pepper
  •  1/2 cup frozen peas
  • Parsley for garnish
  • Water

Prep - 5 Mins 

  • Finely dice onion and garlic 
  • Slice chorizo into bite size slices

Let's Get Cooking - 30 Mins 

  • In a skillet, heat up oil over medium heat; add chorizo and cook until it starts to render (releasing fat)
  • Place onion in skillet and stir often until soft.  
  • Add garlic and paprika and stir until paprika caramelises.
  • Stir in rice, season lightly with pepper and salt.
  • Cook and stir constantly until rice is toasted.
  • Add wine and stir in until absorbed.
  • Stir in broth and red pepper.
  • Simmer for 20-23 minutes, rotating skillet for even cooking.
  • When the liquid is almost done, add the clams and turn the heat to medium high to steam the clams.
  • When the clams are open, add peas and chorizo and combine
  • Add the parsley and serve.

Love, 

V