Botín-Inspired Clams
Equipment
- mortar or mini-processor,
Ingrediënten
- 4 dozen small Manila clams
- 2 garlic cloves finely chopped
- 2 tablespoons finely chopped fresh flat-leaf parsley
- ⅛ teaspoon saffron threads crumbled
- 1 tablespoon olive oil
- ½ medium onion finely chopped (about ¼ cup)
- 1 bay leaf
- ½ chile pepper stemmed and seeded
- 1 teaspoon ground bittersweet paprika such as Spanish smoked
- 2 tablespoons tomato sauce
- ½ cup dry white wine
- Kosher or sea salt
Instructies
- Rinse the clams, discarding any with cracked shells or those not closing tightly when touched.
- In a mortar or mini-processor, mash the garlic, parsley, and saffron.
- Heat olive oil in a large skillet over medium heat.
- Add onion, bay leaf, and chile pepper.
- Cook, stirring, until the onion is wilted and transparent, about 5 minutes.
- Add paprika and tomato sauce, cooking until incorporated, about 2 minutes more.
- Add the clams, wine, and salt.
- Cook until the clams begin to open.
- Stir in the mortar mixture and cook for an additional 3 to 5 minutes.
- Discard any unopened clams and the bay leaf.
- Serve this delightful Botín-Inspired Clams dish hot, capturing the essence of Madrid's culinary legacy.
Notes / Tips / Wine Advice:
Wine Pairing:
Pair this flavorful clam dish with a Spanish white wine such as Verdejo or Albariño. Their crisp acidity will complement the brininess of the clams and the rich flavors of the sauce, enhancing the overall dining experience. Alternatively, a light-bodied Spanish rosé would also be a delightful match, adding a touch of freshness to the pairing.Nutritional Information
Calories: 220 kcal | Carbohydrates: 10 g | Protein: 18 g | Fat: 8 g | Fiber: 2 g | Sugar: 2 g
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