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Almejas a la Marinera
| prepSoak clams 3 hours in salted water, changing water 3–4 times | ||||||
| prepSteam clams: boil 1/2 cup water with bay leaf, add clams, cover 3 min until open; reserve cooking liquid, discard unopened or broken shells | ||||||
| 2 cebollas, troceadas finamente | Sofrito: cebolla, ajo, guindilla | Rest off heat 2 min, serve with parsley | ||||
| 2 dientes de ajo, troceados finamente | ||||||
| 1/2 guindilla, troceada finamente | ||||||
| 75 ml / 75 ml aceite de oliva virgen extra | Add pimentón, stir 1 min | Dust flour, mix to roux | Deglaze with wine, reduce | Add clam stock & tomato, simmer 10 min | Season, fold in clams, warm 2 min | |
| 1 cucharada / 8 g pimentón dulce de la Vera | ||||||
| 2 cucharadas / 20 g harina de trigo | ||||||
| 1 vaso / 150 ml vino blanco Ribeiro | ||||||
| Agua de cocción de las almejas (reservada) | ||||||
| 2 cucharadas / 60 g salsa de tomate casero | ||||||
| 2 kg / 2000 g almejas de Carril, abiertas al vapor | ||||||
| Sal (al gusto) | ||||||
| 2 cucharadas / 8 g perejil picado | ||||||
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