The next recipe comes from “Easy Tapas” by . FYI this draft got lost so it was meant to be published a few weeks back. Oh well, better late than never right?!
The recipe tagged was for Almejas a la Marinera (or Clams in Tomato and Saffron Sauce). I picked up some small clams at Mediterranean Seafood in Windsor, I am getting quite accustom to going there with all the seafood recipes lately! About 2 hours before cooking I took a pinch of saffron and added it to a tablespoon of water. (BTW don’t tell Al he’s getting saffron and actually give him turmeric…he doesn’t like that! I know better so I used actual saffron). When it came time to cook I heated some oil in a large skillet. I added finely chopped onion and let that cook for about 3 minutes. Then I added crushed garlic, sherry (which I learned can only be called sherry when it’s from Spain), tomato paste, fresh chopped parsley, paprika, cayenne pepper, the saffron water mixture, and some additional water. I brought it for a boil and after 4 minutes I added the clams and covered the skillet. While the clams were cooking I took almond slices and using my mortar and pestle, I crushed them into a powder consistency.
When the clams had been cooking for 4 minutes I added the ground almonds, stirred, covered and let it cook for another few minutes. I discarded the clams that didn’t open and put the rest, along with all the juices from the skillet into a serving bowl. I served with crusty bread.
The Verdict: Tasty! Pretty simple recipe (I like how fast seafood cooks). But I have a favorite recipe for clams which I much prefer over this one. Maybe I will share it with all of you some time! If you want the recipe for these clams let me know in the comments!