Castilian rice

Castilian rice

Ingredients

• Venerki shells (vongole) 500 g
• Olive oil 4 tablespoons
• Onions2 pieces
• Green pepper 1 piece
• Garlic 2 cloves
• Parsley 3 stalks
• Tomatoes2 pieces
• Saffron on the tip of a knife
• Salt to taste
• Rice 300 g

Directions

1. Finely chop the onions, garlic, skinless tomatoes and parsley, and peel and dice the green peppers.
2. Heat the olive oil in a large, thick-sided, refractory saucepan, add the onions and peppers, and cook over low heat, stirring occasionally, for 5 minutes, until tender. Add garlic and parsley and cook for another 3 minutes. Then put the tomatoes in a saucepan and mix everything well.
3. Rinse the shells under cold water and remove anything with broken shells and those that don't close immediately when you touch them. Pour 150 ml of water into a frying pan, send the shells there and cook over high heat, shaking, for 3-5 minutes, until the shells open. Remove them with a slotted spoon, throw out those that did not open, and strip the rest of half of the shell. Place on a plate, cover and keep warm.
4. Pour the liquid in which the shells were prepared through a sieve into a measuring jug and add up to 1 liter with water.
5. Send rice to a saucepan with vegetables, stir in paprika, salt and cook, stirring occasionally, for 2 minutes. Then pour in the diluted broth from the jug. Bring to a boil and cook for another 12 minutes, until the rice is tender.
6. Stir in saffron and add seashells. Remove pan from heat and let sit for 5 minutes before serving.