{"id":25650,"date":"2024-09-26T15:35:52","date_gmt":"2024-09-26T14:35:52","guid":{"rendered":"https:\/\/grupodanigarcia.com\/?p=25650"},"modified":"2024-09-26T15:35:54","modified_gmt":"2024-09-26T14:35:54","slug":"black-pudding-and-razor-clam-rice","status":"publish","type":"post","link":"https:\/\/grupodanigarcia.com\/en\/black-pudding-and-razor-clam-rice\/","title":{"rendered":"Black pudding and razor clam rice"},"content":{"rendered":"\n

Can you imagine enjoying a perfect rice dish, Dani Garc\u00eda style, from the comfort of your home? At Tragabuches, we bring you a recipe that elevates the art of rice to a new level, combining the intensity of morcilla with the freshness of razor clams. This dish is perfect if you want to surprise your family or treat yourself to something special.<\/p>\n\n\n\n

This rice plays with contrasts: the soft morcilla brings a comforting warmth, while the razor clams, with their marine touch, add a burst of freshness. What we can tell you is that each ingredient is carefully selected to let you savor both tradition and originality. Just make sure you have a good glass of white wine on hand to go with it!<\/p>\n\n\n

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Black Pudding and Razor Clam Rice (serves 2)<\/h2>\n\t\n<\/div>\n
<\/div>\n<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a> \n
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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
Calories <\/span>547<\/span><\/div><\/div>\n
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Ingredients<\/h3>
  • 175<\/span> g<\/span> bomba rice<\/span><\/li>
  • 175<\/span> ml<\/span> chicken broth<\/span><\/li>
  • 65<\/span> g<\/span> Ronda black pudding<\/span> chopped<\/span><\/li>
  • 40<\/span> g<\/span> cooked razor clams<\/span><\/li>
  • 20<\/span> ml<\/span> chicken juice<\/span> optional<\/span><\/li>
  • 10<\/span> g<\/span> butter<\/span><\/li>
  • Juice of half a lemon<\/span><\/li>
  • Zest of half a lemon<\/span><\/li>
  • Fresh parsley to taste<\/span><\/li>
  • Salt to taste<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Cook the rice: Bring the chicken broth to a boil. Place the rice in a saucepan and add the hot broth. Cook over medium heat until the broth is fully absorbed (about 15-18 minutes). Let it rest.<\/div><\/li>
    • Prepare the razor clams: If fresh, boil enough water and cook the clams for 45 seconds. Then transfer them to a bowl of cold water to stop the cooking process.<\/div><\/li>
    • Cook the black pudding: Fry the black pudding in a pan over medium heat. Add the chopped razor clams and lightly saut\u00e9.<\/div><\/li>
    • Mix everything: Add the rice to the pan with the black pudding and razor clams. Add the broth in batches, stirring until the rice absorbs it. Adjust the salt.<\/div><\/li>
    • Finish: Add the lemon juice, butter, and parsley. Stir well.<\/div><\/li>
    • Plating: Serve the rice in deep dishes and place the whole razor clams on top. Grate some lemon zest for garnish.<\/div><\/li><\/ul><\/div><\/div>\n
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      Video<\/h3>