Almejas a la Marinera

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Steg för steg

1. 1

   If your clams are not pre-purged, soak them in a bowl of cold salted water for 30 minutes to an hour; this encourages them to expel any sand. Scrub the outside of the clam shells well under cold running water.

   Cirka 15 min

   Kockens tips: Discard any clams that are open and do not close when tapped, as they may be dead.

2. 2

   Heat the olive oil in a large, deep skillet or pot over medium heat.

   Cirka 1 min

3. 3

   Add the garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.

   Cirka 2 min

4. 4

   Stir in the dry white wine, tomato paste, smoked paprika, and red pepper flakes (if using). Bring the mixture to a gentle simmer.

   Cirka 2 min

5. 5

   Add the prepared clams to the pot, cover tightly, and cook for 5-7 minutes, shaking the pot occasionally, until all the clams have opened.

   Cirka 7 min

   Kockens tips: Do not overcrowd the pan; cook in batches if necessary.

6. 6

   Discard any clams that did not open during cooking.

7. 7

   Season the clam sauce with salt and black pepper to taste.

   Kockens tips: Taste the sauce before adding salt, as the clams can be naturally salty.

8. 8

   Garnish with fresh parsley and serve immediately with crusty bread for dipping.