ALMEJAS O BERBERECHOS A LA MARINERA Receta Fácil Paso a Paso
Recipe Information
Spanish Style Clams
Cultural Context
Spanish Style Clams, or Almejas a la Marinera, originate from the coastal regions of Spain, where fresh seafood is a staple. This dish reflects the Mediterranean's love for simple, flavorful ingredients, often enjoyed as a tapa or part of a seafood feast. Today, variations can be found in many countries, showcasing local ingredients while maintaining the essence of the original.
white wine
🥗Healthier: chicken broth
💰Cheaper: vegetable broth
Chicken broth maintains flavor while reducing alcohol content.
clams
🥗Healthier: mussels
💰Cheaper: canned clams
Mussels are often less expensive and easier to find.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Canola oil is less expensive while still providing a good cooking medium.
parsley
🥗Healthier: cilantro
💰Cheaper: green onions
Green onions are a budget-friendly herb alternative.
Soak clams in a bowl with cold water and salt for at least 1 hour to remove sand.
Heat a wide pan over medium heat and add 3 tablespoons of olive oil.
Once the oil is hot, add the finely chopped garlic and cook for 30 seconds.
Add the finely chopped onion and salt to taste; cook for 12 to 15 minutes until the vegetables are soft and translucent.
When the onion is well cooked, add the flour and cook while stirring for 1.5 to 2 minutes to remove the raw taste.
Add the paprika quickly to avoid burning, then pour in the white wine and cook for 1 minute to evaporate the alcohol.
Add the fish stock and stir to integrate, then add the bay leaf; cook on low heat for 2 to 3 minutes until the sauce thickens.
Add the drained clams to the pan, cover, and cook for 1 more minute until the clams open.
Once the clams have opened, turn off the heat and sprinkle with chopped fresh parsley before serving.
Serve directly with a good piece of bread for dipping in the sauce.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Contains AlcoholAllergens
Also Known As
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