Description
Spicy Spanish Clams with Tomatoes is a quick and flavorful tapas dish featuring fresh clams simmered in a smoky paprika and tomato sauce. Perfect for a light dinner or appetizer, it combines the briny sweetness of clams with the warmth of smoked paprika and the freshness of parsley in under 30 minutes.
Ingredients
Scale
Clams and Sauce
- 1 lb Fresh clams (Any type of fresh clams can be used)
- 3 cloves Garlic (Mince finely for best flavor)
- 1/2 Onion (Yellow onion preferred, diced)
- 1/2 tsp Sweet smoked Spanish paprika (or regular paprika if unavailable)
- 1/2 tsp Hot smoked Spanish paprika (or cayenne as substitute, adjust to taste)
- 15 oz Canned diced tomatoes (or fresh diced tomatoes in season)
- 2 tbsp Extra virgin olive oil (high-quality recommended)
- Pinch of Sea salt
- Pinch of Black pepper
Garnish
- Handful Fresh parsley (or fresh basil if preferred)
Instructions
- Clean the Clams: Rinse the fresh clams thoroughly under cold running water, scrubbing gently with your hands to remove any sand or grit on the shells for a clean finish.
- Sauté Aromatics: Heat extra virgin olive oil in a large skillet over medium heat. Add minced garlic and diced onion and cook for about 3 minutes until the onion turns translucent and fragrant.
- Add Paprika: Stir in both sweet smoked and hot smoked Spanish paprika, mixing well for about 1 minute to deepen the flavor base.
- Simmer Tomatoes: Pour in the canned diced tomatoes with a pinch of sea salt and black pepper. Stir, then bring to a gentle simmer and cook for 5 minutes to meld the flavors.
- Cook Clams: Add the cleaned clams to the skillet, cover with a lid, and reduce the heat to medium-low. Cook for 6 to 8 minutes until the clams open up.
- Discard Unopened Clams: Check the clams carefully and discard any that remain closed after cooking.
- Coat and Garnish: Toss the opened clams gently in the sauce to coat them well, then serve the dish directly from the skillet, garnished generously with freshly chopped parsley.
Notes
- Use fresh clams for best flavor and ensure they are thoroughly cleaned to avoid grit.
- Adjust the amount of hot smoked paprika or cayenne to control the spiciness.
- If fresh tomatoes are used, reduce cooking time slightly as they soften faster.
- Serve with crusty bread to soak up the flavorful sauce.
- Leftovers can be refrigerated for up to 2 days but are best enjoyed fresh.
