Rice with clams and cuttlefish (Arroz con Almejas y Sepia)

This seafood rice dish is somewhat related to the paella from Spain, but with a special mexican twist as it uses seafood ingredients from the Gulf of Mexico. Rice with clams and cuttlefish is a recipe for a main course dish.

Rice with clams and cuttlefish

Ingredients for 4 guests:

* 1 lb. long grain rice
* 1 lb. fresh clams
* 2 lb. cuttlefish
* 4 cloves garlic, Crushed
* 2 jalapeno peppers, chopped finely
* 1 onion
* 1 red tomato, diced
* Saffron, salt, black pepper, oregano to taste
* 1 bay leaf
* Fresh Cilantro, amount to taste, washed
* 1 cup White Wine
* Vegetable Oil
* 3/4 cup tomato sauce
* 2 cups water


1) Clean the clams shells; then, for the clams to expel the sand they may hide inside, put them covered in salted water with cornmeal for at least three hours.

2) Clean the cuttlefish then slice it in small pieces, put in a pan with hot oil and cook until tender, then reserve the cuttlefish and fry in the same oil the onion, the jalapeno peppers, diced tomato, garlic, and other ingredients for 2 minutes. Pour the wine in.

3) Simmer with lid closed over low heat about 10 minutes, add the tomato sauce, cover again and cook for 5 minutes more.

4) Pour the two cups of water in the sauce, bring to a boil, and at the first sign of boiling, put the rice in, wait for the sauce to boil again then add cuttlefish.

5) Simmer over medium heat until the liquid reduces a bit, then cover and simmer about 40 minutes to cook the rice. Once the rice is starting to be tender or five minutes before the end, put the fresh clams in and cover again; there has to be a bit of liquid left, if this is not the case pour a little bit of water in. When cooked, discard all clams that did not open; your mexican rice with clams and cuttlefish is ready…

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