May 1st, 2011
“Wet” Paella with Green Chiles, Corn and Clams, Recipe, Easy, One Dish Meal, Gluten Free
Chilly and rainy, don’t you think? I had seen this recipe in a Cooking Light Magazine but I changed it all around. Different chiles and chicken broth used instead of water. It is also “wet” instead of the traditional dryer version.
A Paella is a Spanish dish from the city of Valencia. It is served as a main course. There are 3 types: The Valencia Paella, the seafood paella and the mixed paella. But, there are many other variations, as well. The key ingredient? Olive oil and saffron.
I hope you like this one; perfect for tonight’s weather.
“Wet” Paella with Green Chiles, Corn and Clams
3 tablespoons olive oil
2 cups yellow onion, chopped
3 garlic cloves, minced
1 can of whole green chiles, chopped (usually 2 or 3 per can)
1/2 tsp. salt (optional)
1/2 teaspoon, black pepper, divided
3/4 cup short-grain brown rice.
1/2 teaspoon, saffron threads, crushed
2 1/2 cups low sodium broth (If you want the regular, well you know what to do.)
1/8 teaspoon ground red pepper
1 1/2 cups corn (fresh, frozen or canned)
1 cup cherry tomatoes, halved
2 lbs. littleneck clams
A sprinkle of parsley for garnish.
Lemons wedges on the side
Pre-heat oven to 350 degrees.
Heat oil in an ovenproof skillet over medium-high heat. Add onion, garlic, green chiles, 1/2 teaspoon salt (optional), and 1/4 teaspoon black pepper. Saute for around 3 minutes.
Add rice and saffron. Cook for about 2 minutes, stirring constantly. Then, add two cups of the chicken broth, 1/4 teaspoon black pepper, and red pepper. Bring to a boil. Cover.
Bake at 450 degrees for 50 minutes or until rice is done.
Stir in the corn and tomatoes and 1/2 cup of chicken broth. Then, nestle the clams into the rice mixture.
Keep baking at that same 450 degrees for another 12 minutes or until the shells open. Then, take the ovenproof skillet out of the oven and discard any unopened clams.
Place skillet on top of the stove. Cook without stirring on medium-high heat for about 10 minutes or so, covered.
You can top it with parsley and serve it with a wedge of lemon.
It will serve 4.
Please note that this dish is gluten free.
As usual, the best way is to make it your own, just like I did. This dish hit the spot tonight.
Tags: Corn and Clams, Easy, Easy Recipe, gluten free recipe, One Dish Meal, Paella, Paella with Green Chiles, Recipe, Recipes, Wet Paella
Only wish that I came over for dinner:)
Looks YUMMY!!!
Are you home and have you recuperated from the trip. This was a good one. It can probably be doubled with no problem since the recipe served 4. It was so easy. You can probably mix clams and mussels, as well.