Rice with borage and clams

BORRAJAS CON ARROZ Y ALMEJAS

Ingredients (4 people)

  • 160 gr. of rice
  • 400 gr. of borage
  • 16 clams
  • 2 cloves of garlic
  • 1 teaspoon chopped parsley
  • 1 ml. of oil
  • 2 ml. of fish stock
  • 1 tablespoon flour
  • Salt

Preparation

Pour a little oil in a pan and sauté a pinch of chopped garlic and parsley. Add a little flour and fish stock. Add the borage cut into sticks along with the rice. After about 10 minutes on the fire, add salt and clams.

Once the clams are open, rectify salt and check the rice point.