Red Rice With Cockles And Chorizo

• 2 tablespoons extra virgin olive oil
• 1/4 pound chorizo sausage, peeled and sliced thin
• 1 medium onion, finely chopped
• 2 cloves garlic, sliced paper-thin
• 18 teaspoon red chili flakes
• 1 3/4 cups Bhutanese red rice or Wehani rice
• 4 sprigs fresh thyme
• 2 bay leaves
• 3/4 cup dry white wine
• 2 1/2 to 3 cups well-seasoned fish or chicken stock
• 40 fresh cockles or 24 little neck clams, scrubbed

1. Preheat oven to 400 degrees.
2. Heat oil in a heavy ovenproof casserole with a lid, add sausage and cook over medium heat about 2 minutes.
3. Add onion, cook until transparent but not brown, then stir in the garlic and chili flakes.
4. Stir in the rice, thyme and bay leaves.
5. Add wine and cook, stirring, about 2 minutes, until most of it has evaporated.
6. Add 2 1/2 cups of the stock if using Bhutanese rice; 3 cups for Wehani rice.
7. Bring to a boil, stir, then add cockles or clams.
8. Cover casserole, and place in oven.
9. Cook Bhutanese rice about 15 minutes, until cockles or clams have opened and most of the liquid has been absorbed.
10. The Wehani rice will take about 40 minutes.
11. When rice is done, remove casserole from oven and set aside, covered, for 10 minutes; serve directly from the casserole.

extra virgin olive oil, sausage, onion, garlic, red chili flakes, bhutanese red rice, thyme, bay leaves, white wine, fish, fresh cockles

Taken from cooking.nytimes.com/recipes/8097 (may not work)