Servings:
Makes 4 servings
Ingredients
- 2 tablespoon extra-virgin olive oil
- 3 ounce dried chorizo, sliced 1/4 inch thick
- 1/2 cup finely chopped onion
- 3 cup garlic cloves, minced
- 2 3/4 cup arborio rice
- 1/4 cup dry white wine
- 5 1/2 cup chicken stock
- 3/4 cup water
- 12 cup littleneck clams, scrubbed well
Preparation
Baking Directions:
Preheat oven to 400°.
Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat.
Swirl in oil.
Cook chorizo, stirring often, until edges are browned, about 2 minutes.
Stir in onion and garlic.
Cook until translucent, about 3 minutes.
Stir in rice to coat, then wine.
Bring to a boil.
Cook until skillet is almost dry.
Add stock and water.
Bring to a boil.
Transfer skillet to oven.
Bake for 10 minutes.
Add clams.
Bake until clams open and rice absorbs all the liquid, about 10 minutes.
Let stand, covered, for 10 minutes before serving.