Читать книгу Entertaining at Home - Rachel Allen - Страница 34

This clam dish is great rustic Spanish food for casual entertaining. Serve it as a tapa or in a big bowl in the centre of the table, letting your guests help themselves. Make sure you have lots of crusty white bread to mop up all the delicious juices. You can make this with paprika (sweet or hot) or you can use chopped parsley instead. I like to use sweet smoked paprika.

SERVES AT LEAST 6

1.5kg (3lb 5oz) fresh clams

Salt

5 tbsp olive oil

1 onion, peeled and chopped

4 cloves of garlic, peeled and finely chopped

2 tbsp plain flour

2 tsp sweet smoked paprika

250ml (9fl oz) dry white wine

3 tbsp chopped parsley (optional)

Squeeze of lemon juice (optional)

1 First wash the clams by placing them in a bowl of cold water with a good pinch of salt and leaving them for 10 minutes, so that they release any remaining sand. Drain in a colander or sieve and sort through them, discarding any shells that are open and which don’t close when tapped on a worktop.

2 Pour the olive oil into a large, heavy-based saucepan on a medium heat, add the onion and garlic and cook for 6–7 minutes or until nearly soft and slightly golden.

3 Add the flour and the paprika and stir for 30 seconds, mixing them in with the oil. Pour in the wine, stirring to remove any lumps from the flour, then tip in the clams, cover with a lid and cook for 3–4 minutes over a medium heat or until they have opened (discarding any that don’t).

4 Stir in half the parsley (if using) and taste the sauce for seasoning, adding a little lemon juice if necessary. Serve in a big wide bowl with the remaining parsley over the top and some good crusty white bread to mop up all the delicious juices.