Spanish Inspired Seafood Supper

Summer may officially be a few weeks away but for those who patiently awaited its’ arrival will gladly accept the warmer, summer like weather. Summer for a lot of us means time spent at the beach, and where water is involved it is a small leap to seafood when Canadian Cook is around.

Seafood is not limited to shrimp and cod. Clams are included in this list, and as you may have guessed, they are on the menu today! A savoury dish of rice, tomatoes and littleneck clams sensationally spiced offer up a filling fish that if arranged properly will be a surefire way to catch your guests’ eye.

1 Lb. Littleneck Clams
½ cup brown rice
1½ cup water
½ onion – diced
2 pinches saffron
3 chopped tomatoes
½ tbsp. Garlic powder
1 Tbsp. Butter
2 fennel fronds – hand ripped

In a medium saucepan melt butter over medium heat and sauté onion. In a separate pot bring water to a boil. Add rice, cooked onion, saffron, garlic powder, fennel and crushed tomatoes; cook for 30 minutes or until fully cooked (check rice instructions) 10 minutes before the rice has fully cooked add the clams, once they open they are done. When plating, for an esthetic edge place the open clams on top of the rice as in the above picture.

Generally speaking a spice such as saffron is one we typically avoid, being the world’s most expensive spice at $10/gram. The allure of working with saffron is one we could not pass up although it is not one to be used regularly. The floral aroma and flavour saffron, and saffron alone can provide adds an extra boost of a unique taste provided by the crocus’ stamen.

This Spanish inspired dish is one easily prepared, and can be a pleasant treat on a lazy Sunday afternoon. One easy way to speed up the cooking time is changing the type of rice used. White rice, or instant rice, can be cooked in a fraction of the time that it takes for brown rice. Weekends are the one time through the week most of us have a chance to relax and do a few little extra things we may not have a chance to through the week. So this weekend take to the sea, if only in your kitchen.

Eat to live, live to cook!
– Phill