Rice & grains
Clam Paella
Socarrat and saffron, coast-style
- 50 min
- Hard
- Serves 4
Ingredients
- 10 razor clams + any other seafood
- 1 1/2 cups bomba or short-grain rice
- 4 cups stock with a pinch of saffron
- 1 onion, 1 red pepper, 3 garlic cloves, smoked paprika
- Tomato (grated), olive oil, lemon
Method
- In a wide pan: soften onion, pepper and garlic; add grated tomato and paprika, cook to a jammy sofrito.
- Rice in; toast 2 minutes in the sofrito.
- Saffron stock in; arrange rice evenly and DO NOT stir again.
- Simmer 18 minutes; nestle clams on top for the last 3.
- Crank heat 60 seconds for the socarrat crust. Rest, lemon, serve.
Tip. The crackle you hear at the end is the socarrat forming — trust it, don’t stir.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.