Almejas a la Marinera

Ingredientes(para 1 small tapas plate (approx. 180g) per serving)

• 500g Fresh clams (almejas) (medium-sized, scrubbed and rinsed)
• 1 tablespoon Extra virgin olive oil (Spanish arbequina preferred)
• 1 small Yellow onion (finely chopped)
• 2 Garlic cloves (minced)
• 75ml Dry white wine (Albariño or similar)
• 2 tablespoons Fresh parsley (chopped)
• 1/2 teaspoon Sweet Spanish paprika (pimentón dulce)
• 1 Bay leaf (dried)
• 1 teaspoon Whole wheat flour (for thickening, optional) - opcional
• to taste Sea salt
• to taste Black pepper (freshly ground)

Instrucciones

1. 1

   Rinse the clams thoroughly under cold running water. Discard any that remain open when tapped. Soak in salted water for 30 minutes to remove any sand.

   5 minutes

   Agitate the clams gently to ensure they release grit.

2. 2

   Heat the olive oil in a wide pan over medium heat. Add the chopped onion and bay leaf, cooking until the onion is soft and translucent.

   6 minutes

   Avoid browning the onion for a sweeter, milder sauce.

3. 3

   Add the minced garlic and paprika. Stir for 1 minute until fragrant.

   1 minute

   Paprika burns quickly—stir constantly and don’t overcook.

4. 4

   Sprinkle flour (if using) and stir to combine. Pour in the white wine, scraping the bottom of the pan, and bring to a simmer.

   2 minutes

   The flour helps thicken the sauce but can be omitted for a lighter version.