Red Rice With Cockles And Chorizo Recipe

Name: Red Rice With Cockles And Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ⅛ 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

Servings: persons

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
⅛ 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

1
Preheat oven to 400 degrees.
2
Heat oil in a heavy ovenproof casserole with a lid, add sausage and cook over medium heat about 2 minutes.
3
Add onion, cook until transparent but not brown, then stir in the garlic and chili flakes.
4
Stir in the rice, thyme and bay leaves.
5
Add wine and cook, stirring, about 2 minutes, until most of it has evaporated.
6
Add 2 1/2 cups of the stock if using Bhutanese rice; 3 cups for Wehani rice.
7
Bring to a boil, stir, then add cockles or clams.
8
Cover casserole, and place in oven.
9
Cook Bhutanese rice about 15 minutes, until cockles or clams have opened and most of the liquid has been absorbed.
10
The Wehani rice will take about 40 minutes.
11
When rice is done, remove casserole from oven and set aside, covered, for 10 minutes; serve directly from the casserole.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Red Rice With Cockles And Chorizo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Rice With Cockles And Chorizo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions