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Food Fare: Spanish RecipesSopa al Cuarto de Hora

Quarter of an Hour Soup

Wash rice; place in a bowl and cover with water. Set rice aside to soak for thirty minutes. Pour 3-3/4 cups water into a large pot and bring to a boil. Add the scrubbed clams; cover pot and cook for about six minutes or until clamshells open. Remove clams with a slotted spoon; set aside but reserve clam cooking liquid. Heat olive oil in a small skillet; add the onion and garlic and fry for about five minutes, or until soft. Add chopped tomatoes and cook until tomatoes break down and mixture thickens. Remove from heat and set aside. Strain clam cooking liquid into a pan and bring to a boil. Stir in tomato-onion mixture with the drained, soaked rice and lemon juice. Bring to a boil; reduce to simmer and cook for about fifteen minutes. Remove clams from their shells and add to the stock with the prawns, chopped ham and hard-cooked egg. Simmer for about three minutes, or until prawns are cooked. Place soup in a serving bowl or tureen and serve.


Trivia Note: Sopa al Cuarto de Hora was so named because the main stage of cooking takes about a quarter of an hour.


Related Link:

Food Fare Culinary Collection: Savory Spain


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