Ingredients with Measurements:
- 2 pounds of fresh clams
- 4 cloves of garlic, minced
- 1 teaspoon of smoked paprika (pimentón)
- 1/4 cup of dry white wine
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large skillet with a lid
Step-by-step instructions:
1. Rinse the clams under cold water and discard any that are open or cracked.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the minced garlic and smoked paprika to the skillet and cook for 1-2 minutes until fragrant.
4. Add the clams to the skillet and pour in the white wine.
5. Cover the skillet with a lid and cook for 5-7 minutes until the clams have opened.
6. Discard any clams that have not opened.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley and serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 6g
- Carbohydrates: 4g
- Protein: 18g
Substitutions for ingredients:
- Instead of smoked paprika, you can use regular paprika or chili powder for a spicier flavor.
- Instead of white wine, you can use chicken or vegetable broth.
Variations:
- Add diced tomatoes or bell peppers for a more colorful dish.
- Add cooked linguine or spaghetti to the skillet for a delicious seafood pasta dish.
Tips and tricks:
- Make sure to discard any clams that have not opened after cooking.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
- Store any leftover clams in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the clams in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the clams in individual bowls with a slice of lemon on the side.
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the clams are not opening, make sure the skillet is covered and increase the cooking time by a few minutes.
Food safety advice:
- Make sure to discard any clams that have not opened after cooking to avoid food poisoning.
Food history:
- Almejas con Ajo y Pimentón is a traditional Spanish dish that originated in the coastal regions of Spain.
Flavor profiles:
- The dish has a smoky and garlicky flavor with a hint of sweetness from the clams.
Serving suggestions:
- Serve the clams as an appetizer or main course.
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Region: Spanish