Arroz Con Mejillones Y Almejas
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Rice||2 1⁄2 Cup (40 tbs)|
|Garlic||2 Clove (10 gm)|
|Water||3 1⁄2 Cup (56 tbs)|
|Parsley bunch||1 Bunch (100 gm)|
Heat cleaned mussels and clams over a moderate fire; shake pan occasionally until they open.
Remove shells, put shellfish aside, and strain the juice through a kitchen towel.
Measure juice and put it aside.
Put to boil in a separate pot enough water to make a total of 3 3/4 cups liquid.
Heat olive oil in a flat pan with the chopped garlic.
When the garlic begins to take oh color, put in the parsley, tomato, mussels, and clams.
Let it all fry for 2 minutes.
Add shellfish juice.
As soon as the juice begins to boil, add the rice, seasoning, and boiling water.
Cook over high flame until the rice begins to absorb the liquid.
Reduce flame and cook 10-15 minutes longer or until rice is done.
Let it rest 3-4 minutes before serving.