If you are anemic, get some iron. Aim for pink skin!
Shrimp and clams are high in protein and low in fat, and are rich in taurine, which helps to thin the blood. Clams in particular contain only half the protein of fish meat, and are low in fat. They are also rich in iron and vitamin B12, so they are especially recommended for people who are prone to anemia.
| [Ingredients] Serves 3-4 | |
|---|---|
| Rice | 1.5 cups |
| water | 1.5 cups |
| Garlic | 1 piece |
| Shrimp | 8 to 10 fish |
| Clams | 1 pack |
| Onion | 1 piece |
| tomato | 2 small |
| Bell pepper (optional) | 1 piece |
| Mushrooms | Preferences |
| saffron | 1 pinch |
| consomme | 2 teaspoons |
| White wine (to taste) | 50cc |
| Salt and pepper | A little |
| lemon | 1-2 slices |
Preparation
- Remove the shrimp's vein and shell, (it's better to leave the tail on as it will bring out more flavor), pour in a little white wine (not included in the recipe), season with salt and pepper, and set aside. If you have the shrimp with the head on, you can remove the vein and leave the shell on as well.
- After removing the sand from the clams, wash them by rubbing the shells together.
- Place saffron in 1.5 cups of water.
- Peel and chop the tomatoes.
- Wash the rice and drain in a colander.
- Combine mirin, soy sauce, sugar, and sake, bring to a boil, and store in a separate container.
Preparation
- Finely chop the onion and garlic, and thinly slice the peppers. Remove the stems from the mushrooms and break them into pieces. (If using mushrooms, thinly slice them.) Slice the lemon into wedges.
- Put a lot of olive oil and garlic in a frying pan and heat until fragrant. Add the clams and shrimp, season with salt and pepper, and when the clams have opened, remove only the shrimp and clams.
- Fry the onion in the remaining frying pan with the remaining liquid, and fry the rice until it becomes translucent. Add the saffron, tomatoes, white wine, consommé, and mushrooms, sprinkle a little more salt, and cover. Cook over high to medium heat, and when it starts to bubble, reduce the heat to low and cook for 20 to 25 minutes, stirring occasionally.
- To finish, mix roughly, season with salt and pepper, then add the shrimp and clams back in, top with the bell peppers, cover again and leave to steam for about 5 minutes. Finally, garnish with lemon.
