Almejas a la Marinera
Ingredients
- 1 kgClam (cleaned)
- 1 pcOnion (finely chopped)
- 3 pcGarlic (minced)
- 4 tbspExtra virgin olive oil
- 1 tbspWheat flour
- 1 tspSweet paprika
- 150 mlDry white wine
- 0.5 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
Method
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.
- 1
Soak the clams in cold salted water for 1 hour to purge any sand. Rinse them thoroughly under running water.
- 2
Heat olive oil in a pan. Sauté the onion and garlic without browning until they become translucent and soft.
- 3
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
Toss the clams into the sauce. Cover and cook over high heat. As soon as the shells are wide open, they are ready.
- 5
Sprinkle with chopped flat parsley. Stir so the sauce, which should be coating and glossy, covers every shell.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Shellfish do not reheat well as they become rubbery.
