Ameijoas à Espanhola (Spanish-Style Clams)
Ameijoas à Espanhola, or Spanish-Style Clams, is a delicious and flavorful dish from Portuguese cuisine. This recipe features fresh clams cooked in a savory and aromatic broth, perfect for enjoying with crusty bread or over a bed of rice.
Ingredients
- 2 pounds fresh clams
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 cup white wine
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, and sauté until softened.
- Sprinkle in the paprika and cayenne pepper, stirring to combine with the onion and garlic.
- Pour in the white wine and bring to a simmer.
- Add the clams to the pot and cover with a lid. Cook for 8-10 minutes, or until the clams have opened.
- Discard any clams that do not open.
- Season the broth with salt and pepper to taste, then sprinkle with chopped parsley.
- Serve the Spanish-Style Clams hot, with crusty bread or over rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Large pot Lid Knife Cutting board Spatula
Tools
Serving bowls Crusty bread or rice for serving
Serving suggestions
Serving suggestions: Enjoy the Spanish-Style Clams with a side of crusty bread to soak up the flavorful broth, or serve over a bed of rice for a heartier meal.
Tips & tricks
Tips: Make sure to discard any clams that do not open during cooking to ensure they are safe to eat.
Cost
$20