BORAGE WITH RICE AND CLAMS - Saborea España

Recipe

 

INGREDIENTS for 4 people:
– 150g bomba rice
– 1 large borage plant
– 500g clams
– 2 cloves of chopped garlic
– 1 sprig of chopped parsley
– Extra virgin olive oil
– 1 litre fish stock
– 30g flour
– Salt

RICE: Boil the rice in water for 10 minutes. Leave to cool and put to one side.

BORAGE: Clean the borage by removing the leaves and stems. Cut into 3 or 4cm sticks. Scald in water for approximately 5 minutes. Chill rapidly in water and ice. Put to one side.

PREPARATION: Add a good splash of oil to a sauté pan and fry the finely-chopped garlic without letting it brown, add the flour and cook for a few seconds then add the hot fish stock, stir well so it does not go lumpy, reduce for a few minutes until the desired texture is achieved. Add the clams, the rice and the borage as well as a pinch of salt, allow to cook. When the clams open, check the rice and add salt as required.

PLATING: Place the clams in the bottom of a soup dish and cover them with the rice and broth.

Category
Spring, Winter, zaragoza
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