8 cups water
4 cups rice
1 cup Spanish extra virgin olive oil
500 gr clams, well washed
fresh parsley, chopped
2 tbsps chopped onion
3 strands saffron
1. Steam open the clams, drain, reserving the water and set aside In a heavy based pot, saute the onion until golden. Add the clams, rice, parsley and crumble in the saffron. Cook, stirring well, for a few minutes.
2. Now add the reserved water from the clams (boiling), and little salt, and cook on a very gentle heat until the rice is tender, and the liquid has been absorbed.