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Almejas a la Marinera

Serves 4 to 6 Appetizer seafood, Appetizers

Almejas a la Marinera

Almejas a la Marinera is a staple of Galicia and the Cantabrian coast, where the clams are as fresh as the coastal air. This dish is so woven into daily life that recipes are rarely needed, passed down instead through the rhythm of everyday cooking. It's a dish that appears often on the family table, where its familiar flavors bring comfort and satisfaction.

The dish offers a briny embrace, with clams bathed in a rich, savory sauce. The sweetness of sautéed onions and garlic melds with the warmth of pimentón, while white wine and fish stock add depth. Generous parsley brightens each bite, all wrapped up in the silky embrace of olive oil. Serve it with crusty bread to soak up every last drop.

Ingredients

  • 1 kgclams — purged in salted water
  • 1onion — very finely chopped
  • 3 clovesgarlic — minced
  • 1 tbspall-purpose flour
  • 1 tspsweet pimentón
  • 150 mldry white wine
  • 100 mlfish stock
  • 3 tbspflat-leaf parsley — chopped
  • 4 tbspextra virgin olive oil
  • to tastefine sea salt

Method

  1. Rinse 1 kg of clams under cold running water to remove any sand. Discard any clams that are open and do not close when tapped. Set them aside in a bowl of cold water while you prepare the other ingredients.
  2. Finely chop 1 onion and 3 cloves of garlic. Heat 4 tbsp of extra virgin olive oil in a large, wide pan over medium heat. Add the chopped onion and sauté until it becomes translucent, stirring occasionally to prevent browning.
  3. Add the chopped garlic to the pan and continue to sauté for another minute until the garlic is fragrant. Sprinkle 1 tbsp of all-purpose flour over the onion and garlic, stirring constantly to form a roux. Cook the flour for about a minute until it loses its raw smell, but do not let it brown.
  4. Stir in 1 tsp of sweet pimentón, mixing well to coat the onion and garlic mixture. Immediately pour in 150 ml of dry white wine, stirring to deglaze the pan and dissolve any bits stuck to the bottom. Allow the wine to reduce slightly, enhancing the aroma.
  5. Add 100 ml of fish stock to the pan, stirring to combine with the wine and roux. Bring the mixture to a gentle simmer, allowing it to thicken slightly. Taste and season with fine sea salt as needed, ensuring the sauce is well-balanced.
  6. Drain the clams and add them to the pan, distributing them evenly. Cover the pan with a lid and increase the heat slightly. Cook until the clams have opened, indicating they are done. Discard any clams that remain closed.
  7. Finely chop 3 tbsp of flat-leaf parsley and sprinkle it over the clams. Stir gently to combine and coat the clams with the sauce. Serve the Almejas a la Marinera immediately on small plates, ensuring each serving has a generous amount of sauce.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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