serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2-3 tbsp extra virgin olive oil
- 1 small red onion, finely diced
- 1 small bulb garlic, peeled and crushed
- 1 tbsp smoked Spanish paprika
- 1 tbsp cider vinegar
- handful parsley leaves, coarsely chopped
- 125 ml (½ cup) white wine
- 1 kg Venerupis or similar large clams, purged
- crusty bread, to serve
Instructions
Heat the olive oil in a large, heavy-based frypan over medium heat. Add the onion and cook for 5-6 minutes or until soft and light golden. Add the garlic and paprika and cook for a further 1 minute or until fragrant. Add the vinegar and wine and bring to the boil. Add the clams and parsley, cover and shake the pan for 3-4 minutes or until they open. Serve immediately with crusty bread.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
