Almejas a la Marinera, Galician tapas Recipes, Tapas Recipes 0 0 5 0

Almejas a la Marinera

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Learn how to make this simple Galician Almejas a la Marinera recipe
This recipe is not to be confused with ‘Clams in Salsa Verde’ which is a Basque dish made with fresh clams cooked in a green sauce made out of garlic, fish stock and chopped parsley. Marinera sauce is a red sauce made with fresh tomatoes, paprika, onion, garlic and white wine. This recipe comes from Galicia, particularly from the area of Rias Baixas where the famous Albariño white wine is made.

15 mins

2 people

Ingredients
Method

500g fresh clams
2 tbsp of extra virgin olive oil
½ white onion, very finely chopped
1 garlic clove, very finely chopped
1 tbsp of plain flour
1 tsp of sweet smoked paprika
1 large ripe beef tomato, cut in half, flesh grated
100ml dry white wine, such as Albariño
1 tbsp finely chopped fresh flat leaf parsley

Heat the olive oil in a medium size sauce pan.
Add the chopped onion and garlic and fry on a gentle heat until soft and translucent. It takes about 5 minutes.
Add the flour and paprika and cook gently for about 1 minute, make sure you keep stirring the mix.
Add the grated tomato and cook for a further 3 minutes.
Add the clams and stir well to coat them in the sauce.
Pour the white wine, bring the liquid to the boil, cover with a lid and cook on a medium heat until the clams open. It takes about 4 minutes.
Once opened, add the chopped parsley, stir well and serve immediately.

Ingredients

500g fresh clams
2 tbsp of extra virgin olive oil
½ white onion, very finely chopped
1 garlic clove, very finely chopped
1 tbsp of plain flour
1 tsp of sweet smoked paprika
1 large ripe beef tomato, cut in half, flesh grated
100ml dry white wine, such as Albariño
1 tbsp finely chopped fresh flat leaf parsley

Method

Heat the olive oil in a medium size sauce pan.
Add the chopped onion and garlic and fry on a gentle heat until soft and translucent. It takes about 5 minutes.
Add the flour and paprika and cook gently for about 1 minute, make sure you keep stirring the mix.
Add the grated tomato and cook for a further 3 minutes.
Add the clams and stir well to coat them in the sauce.
Pour the white wine, bring the liquid to the boil, cover with a lid and cook on a medium heat until the clams open. It takes about 4 minutes.
Once opened, add the chopped parsley, stir well and serve immediately.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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