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60 minutes. Cooking time: 20 minutes - Main product
Artichokes - Ideas for
A Dinner
A Lunch
Recipe
Creamy artichoke rice with clams and Manchego cheese
(Arroz cremoso de alcachofa, almejas y queso Manchego)
Author: Martínez, Enrique Difficulty: Difficult
Toya Legido /©ICEX
Wine Match
Matías Jiménez
This time the selected wine is García Burgos Vendimia Seleccionada 2005, from the García Burgos winery (DO Navarra). This is a well-rounded red with a long finish and berry aromas.
Rice and cheese form a perfect duo, especially when accompanied by some excellent clams from the Cantabrian Sea, and artichokes, which should be excellent whether they come from Tudela (PGI) or Benicarló (PDO). Good cooking must be based on the best raw materials so, provided that the ingredients are top quality, the end result should be delicious.
For the stock:500 gr rockfish (or a mixture of small fish)
1 shallot
1 leek
1 carrot
1 head garlic
25 ml extra virgin olive oil
2 l water
2 For the rice:50 gr onion
1 clove purple garlic
1 splash extra virgin olive oil
320 gr Bomba rice
8 artichokes
50 gr Manchego cheese
8 chives
12 clams
Spring flowers
For the soy sauce:10 ml soy sauce
60 ml extra virgin olive oil
grated rind from 1/4 lime
For the stock:1 lb rockfish (or a mixture of small fish)
1 shallot
1 leek
1 carrot
1 head garlic
0.875 fl. oz extra virgin olive oil
3.5 pint water
2 For the rice:1.75 oz onion
1 clove purple garlic
1 splash extra virgin olive oil
11.25 oz Bomba rice
8 artichokes
1.75 oz Manchego cheese
8 chives
12 clams
Spring flowers
For the soy sauce:10 ml soy sauce
2.125 fl. oz extra virgin olive oil
grated rind from 1/4 lime
For the stock:1.125 lb rockfish (or a mixture of small fish)
1 shallot
1 leek
1 carrot
1 head garlic
25 ml extra virgin olive oil
8.5 cup water
2 For the rice:0.25 cup onion
1 clove purple garlic
1 splash extra virgin olive oil
1.375 cup Bomba rice
8 artichokes
0.25 cup Manchego cheese
8 chives
12 clams
Spring flowers
For the soy sauce:10 ml soy sauce
0.25 cup extra virgin olive oil
grated rind from 1/4 lime
For the stock
Gently fry the shallot in olive oil. Once it turns brown, add the leek, carrot and head of garlic. Then add the rock fish and cover with water. Bring to a boil, then reduce the heat and simmer for 2 hours until reduced to 1 1/2 l / 6 1/2 cups of stock. Strain through a fine chinois and set aside.
For the rice
Chop the onion and garlic and fry gently in the olive oil. When soft, add the clams and cover. When they open, remove and extract the flesh. Wash the artichokes, add to the onion mixture and cook for 30 seconds. Then add the rice and pour over the fish stock. After 17 minutes, bind the rice with grated Manchego cheese. Finally, add the clams and warm, without letting them dry out.
For the soy sauce
Mix all the ingredients and set aside.
Start with a bed of rice and top with the artichokes. Add a little soy and the lime rind and finish with the chives and spring flowers.
