RED RICE WITH COCKLES AND CHORIZO

Red Rice With Cockles And Chorizo image

Provided by Florence Fabricant

Time 45m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

2 tablespoons extra virgin olive oil
1/4 pound chorizo sausage, peeled and sliced thin
1 medium onion, finely chopped
2 cloves garlic, sliced paper-thin
1/8 teaspoon red chili flakes
1 3/4 cups Bhutanese red rice or Wehani rice
4 sprigs fresh thyme
2 bay leaves
3/4 cup dry white wine
2 1/2 to 3 cups well-seasoned fish or chicken stock
40 fresh cockles or 24 little neck clams, scrubbed

Steps:

Preheat oven to 400 degrees.
Heat oil in a heavy ovenproof casserole with a lid, add sausage and cook over medium heat about 2 minutes. Add onion, cook until transparent but not brown, then stir in the garlic and chili flakes. Stir in the rice, thyme and bay leaves.
Add wine and cook, stirring, about 2 minutes, until most of it has evaporated. Add 2 1/2 cups of the stock if using Bhutanese rice; 3 cups for Wehani rice. Bring to a boil, stir, then add cockles or clams.
Cover casserole, and place in oven. Cook Bhutanese rice about 15 minutes, until cockles or clams have opened and most of the liquid has been absorbed. The Wehani rice will take about 40 minutes.
When rice is done, remove casserole from oven and set aside, covered, for 10 minutes; serve directly from the casserole.

Nutrition Facts : @context http, Calories 696, UnsaturatedFat 15 grams, Carbohydrate 80 grams, Fat 23 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 593 milligrams, Sugar 4 grams