Almejas a la Marinera

Plump clams in a short, velvety amber sauce enriched with paprika. The briny scent of the sea mingles with fried garlic and reduced white wine.

• Prep: 20 min
• Cook: 15 min
• Difficulty: Easy
• Calories: 313
• Protein: 3 g
• Carbs: 35 g
• Fat: 16 g

Ingredients

• 1 kg Clam ( cleaned )
• 1 pc Onion ( finely chopped )
• 3 pc Garlic ( minced )
• 4 tbsp Extra virgin olive oil
• 1 tbsp Wheat flour
• 1 tsp Sweet paprika
• 150 ml Dry white wine
• 0.5 pc Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt

Instructions

1. Cleaning the clams

   Soak the clams in cold salted water for 1 hour to purge any sand. Rinse them thoroughly under running water.

2. Aromatic base

   Heat olive oil in a pan. Sauté the onion and garlic without browning until they become translucent and soft.

3. Dusting and deglazing

   Dust the flour over the onions and stir for a minute to cook the starch. Add the paprika, stir quickly to avoid burning, then deglaze with the white wine.

4. Cooking the clams

   Toss the clams into the sauce. Cover and cook over high heat. As soon as the shells are wide open, they are ready.

5. Finishing

   Sprinkle with chopped flat parsley. Stir so the sauce, which should be coating and glossy, covers every shell.

Chef's tips

• Do not over-salt the sauce, as the water released by the clams is already very salty.
• If a clam remains closed after cooking, discard it; it is not safe to eat.

Storage

Eat immediately. Shellfish do not reheat well as they become rubbery.