Andalusian Paprika-Infused Clams
Equipment
- medium skillet
Ingredients
- 4 dozen small clams such as Manila or littleneck
- ¼ cup dry white wine
- 1 tablespoon ground sweet paprika preferably Spanish smoked
- Kosher or sea salt
Instructions
- Rinse the clams, discarding any with cracked shells or those not closing tightly when touched.
- Heat a medium skillet over medium-high heat.
- Add the clams and stir in the wine, paprika, and salt.
- Cover and shake well.
- Cook until the clams open.
- Discard any unopened clams.
- Serve this delightful Andalusian creation hot and savor the vibrant flavors of the region.
Notes / Tips / Wine Advice:
Wine Pairing:
Pair these flavorful clams with a crisp, dry Spanish white wine such as Albariño or Verdejo. Their acidity and citrus notes will complement the brininess of the clams and the smoky sweetness of the paprika. Alternatively, a light-bodied Spanish rosé would also be a delightful match, adding a touch of fruitiness to the pairing.Nutritional Information
Calories: 60 kcal | Carbohydrates: 2 g | Protein: 8 g | Fat: 1 g | Fiber: 0 g | Sugar: 0 g
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