Almejas con Arroz 1966 (Clams and Rice) -

Secretaria de salubridad y asistencia. Los mexicano podemos alimentarnos mejor si utilizamos los productos del mar. Mexico: Direccion de Educacion Higienica, 1966.

This month we’re featuring a cookbook published by the Mexican Ministry of Health and Welfare, Los mexicano podemos alimentarnos mejor si utilizamos los productos del mar, which was an early attempt by the Mexican government to promote healthy cooking . The cookbook features basic information about the selection, preparation, and cooking of seafood, and includes several interesting recipes. We’ll begin with this week’s recipe, Almejas con arroz (clams with rice), which is a Mexican version of a classic paella.

Original Recipe/Receta Original:

Almejas con Arroz (pg. 59)

Se fríe en aceite o manteca cebolla, ajo, jitomate, y perejil picados, chiles poblanos frescos, asados, pelados y cortados en rajas y después en trocitos y una hoja chica de laurel; se le agregan a esta salsa veinte almejas ya lavadas, para que se frían un poco y se le ponen cinco cucharadas de arroz ya remojado y escurrido; cuando el guisado comienza a resecarse, se la agrega el agua caliente necesaria y la sal, una vez que comienza a hervir se tapa y se deja a fuego moderado; se la agrega una taza de chicharos verdes cocidos. Cuando el arroz esta cocido y seco, se saca y se servir.

Translated Recipe/Receta Traducida:

Clams with Rice

Ingredients:

Oil or manteca

1 onion

Garlic

2 tomatoes

Parsley

2 poblano chiles

1 bay leaf

20 clams (or other shellfish)

5 tablespoons rice (white or yellow)

1 cup green peas

Clam juice (optional)

In oil or butter, fry onions, garlic, tomatoes, chopped parsley and fresh poblano chilies that are roasted, peeled and cut into slices along with a bay leaf .

Sautéing garlic, onions, tomates, poblanos, and parsley in manteca.

Wash twenty clams and add to pan along with five tablespoons of soaked and drained rice along with hot water and salt as necessary.

Due to the unavailability of clams, mussels were substituted.

Once the water begins to boil, cover pan and simmer on low, adding a cup of cooked green peas. When the rice is fully cooked, remove from heat and serve.