Arroz con Chipichipi (Rice with Chipichipi Clams)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
50 minutes
Number of servings
8
Difficulty
Medium
Ingredients
4
cup(s) water
2
cup(s) rice, washed
1500
gr (1 1/2 kg) chipichipi clams, with their shells
1/2
cup(s) guiso (Colombian sofrito) [see p. 319]
pinch salt and pepper to taste
Directions
- Bring the water to a boil, add the chipichipi, leave for 10 minutes until they open, stir and remove.
- Strain the broth with a fine cloth to remove any sand or impurities it may have.
- Shell the chipichipi and return them to the broth.
- Separately, in the pot where you will prepare the rice, heat the guiso and mix with the rice, salt and pepper, sauté for 10 minutes and add the broth.
- Let cook on medium heat for approximately 20 minutes.
- When it begins to dry, lower to low heat, cover and leave until it finishes drying.
- Note: you can reserve part of the chipichipi mixed with a little hot guiso and drizzle it over the rice when serving.
- Arroz con tortuga la Guajira