ALMEJAS CON FINO Y JAMÓN

A popular tapas recipe from the Cádiz region of Andalusia. Dry sherry with a very strong aroma plays the role of intermediary in the at first glance unconventional combination of jamón and clams.

INGREDIENTS

Serves 2

500 g clams

80 ml of olive oil

1/4 onion - finely chopped

2 garlic cloves - chopped

1 teaspoon plain flour

40 g of jamón cut into slices and then into 1 cm squares

100 ml dry sherry - fino or manzanilla ( or white dry wine)

1 teaspoon ground paprika

2 tablespoons flat-leaf parsley - chopped

salt

WHAT ARE ALMEJAS CON FINO Y JAMÓN?

Tasty tapas from the western part of Andalusia. Clams are cooked in an aromatic sauce of paprika, dry sherry and jamón.

WHAT CAN REPLACE FINO?

You can replace Fino with any other dry sherry - Manzanilloa, Palo cortado, etc. If you don't have dry sherry, use dry white wine rather than sweet sherry. The result is different, but also satisfactory.

WHAT IS THE BEST WAY TO CLEAN CLAMS?

First, discard of any open and broken clams. Then leave the rest of the clams submerged in cold water for 25 minutes to remove the excess sand. Finally rinse them in cold water.

WHAT TO WATCH OUT FOR?

The recipe is really simple. Mix the flour and paprika well so that no lumps form and the paprika does not burn too quickly. The paprika should be mixed well enough with the oil so that its colour is released the best. Taste the food before adding any salt before serving. It will definitely need some salt, but less than you think, as both jamón and clams are salty.

Parsley or perejil is rarely missing in Spanish seafood recipes

Method

1. Leave the clams in cold water for 25 minutes, during this time they will release the sand from their guts. Then rinse the clams under running water.
2. Pour oil into a small pan, heat on a medium heat. Add jamon, garlic and onion. Fry until the onion and garlic are golden brown.
3. Add paprika and flour and cook for 2 minutes, stirring constantly.
4. Add sherry and clean clams. Increase the flame and stir everything together. Cover with a lid and cook for about 2 minutes until all the clams open. Taste and add salt - be careful, jamón and clams are both salty.
5. Sprinkle with some freshly chopped parsley and mix well.
6. Serve.