Garlic Clams with Bean Rice Bowl

Prep Scrub clams under cold water and discard any that are open and won't close when tapped. Rinse beans. Dice onion. Mince 3 garlic cloves for the beans and 3 for the clams. Mince Fresno chili. Dice tomato. Peel plantain and slice into 1.5cm rounds on the bias. Slice avocado. Pick cilantro leaves. Cut lime into wedges.

Boil Rinse rice until water runs clear. Combine rice with 200ml water and 0.25 tsp salt in a small pot. Bring to a boil over high, reduce to lowest heat, cover, and cook 15 minutes until tender. Rest 5 minutes and fluff.

Build 1 Heat 1 tbsp olive oil in a small saucepan over medium 60 seconds. Add onion and cook 3 minutes until soft. Stir in bean garlic, smoked paprika, cumin, tomato, tomato paste, bay leaf, and 0.25 tsp salt 90 seconds until tomato breaks down. Add beans and 80ml water and simmer 6 minutes until the bean stew thickens. Lift bay out.

Sear Heat 1 tbsp olive oil in a small skillet over medium-high 60 seconds. Fry plantain rounds 2 minutes per side until deep gold with caramelized edges. Drain on paper towels.

Sear 2 In the same skillet with 1 tbsp olive oil over medium-low, crack the egg and fry 3 minutes until whites set and yolk runs.

Simmer Heat remaining 2 tbsp olive oil in a heavy lidded pot over medium-high 60 seconds. Add clam garlic and Fresno chili and stir 30 seconds until fragrant. Pour in white wine and fish stock, raise heat to high, and bring to a boil. Tip clams in and cover tightly. Steam 4 minutes shaking the pot once at the halfway mark, until clams open. Discard any that stay shut. Stir half the cilantro into the broth off the heat.

Plate Mound rice in a wide bowl. Spoon red bean stew alongside the rice. Tip clams and garlic broth across the rice so liquid pools through the grains. Tuck fried plantain and avocado around the edge, slide fried egg on top, scatter remaining cilantro, and serve with lime wedges.