- 250 gr. large clams
- 300 gr. Bomba Paella Rice
- 100 gr. peas
- 100 gr.broad beans
- 4 cloves garlic
- 1 bunch asparagus tips
- Chopped parsley
- Chop the garlic finely and saute. Once it begins to soften, add the beans, peas and asparagus tips.
- Saute briefly and add the rice and clams. Stir well and cover with fish stock.
- Cook over a high heat for about 16-18 minutes until rice is tender. Then sprinkle on a spoonful of chopped parsley, add a pinch of salt if necessary and remove from heat. Allow to rest for 3-4 minutes before serving.
You can add the clams just 3 minutes before the rice is done. That way they are steamed open at the last minute and will be fresher and tastier.Dry white wine, well chilled.