8ounces Spanish chorizo or other smoked sausage, cubed
1 onion, chopped
1 red bell pepper, chopped
1 tablespoon minced garlic
1cup long-grain brown rice
Salt and black pepper
1 ripe tomato, chopped
1cup fresh or frozen peas
2pounds littleneck or other hard-shell clams, well scrubbed, those with broken shells discarded
1/2cup chopped fresh parsley, for garnish
Lemon wedges
Instructions
Put the oil in a large, deep skillet over medium-high heat. When it’s hot, add the chorizo and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the onion turns translucent, 3 to 5 minutes more.
Stir in the rice, sprinkle with salt and pepper, and cook, stirring, until the rice is glossy and completely coated with oil, just a minute or 2. Add the tomato and 2 cups water. Stir, adjust the heat so that the liquid boils steadily but not violently, and cover.
Cook for 30 minutes before checking for doneness; add a little water if the rice is dry but not yet tender. Cover and cook until the rice is just done and the liquid is absorbed, another 5 to 10 minutes. Stir in the peas and the clams, replace the lid, and continue cooking until the clams are open, 3 to 5 minutes (if any don’t, you can open them with a butter knife). If you want a crunchy crust of toasted rice to form at the bottom of the pan (soccarat), uncover the pot and turn the heat up so the rice sizzles. Cook, without stirring, until you can smell the rice toasting (but not burning), then turn off the heat. Remove the clams from the shells and return them to the pot if you like. Taste and adjust the seasoning and toss. Serve, garnished with parsley and lemon wedges.