This is a super tasty and easy Spanish dish that makes perfect comfort food. And it is also just very fun to eat!
With this dish it is obligatory to use your hands. Pick up a shell and scoop up a bit of the pan juices and eat the almejas directly from their shells together with the juice. Use the bread to scoop up more of the delicious juices and pieces of spicy chorizo.
Ingredients (for 2 pers):
- 1 net (1kg) of almejas (venus shells or other type of clams)
- 4 cloves of garlic, sliced
- 1/2 sausage of spicy chorizo, cut in small cubes*
- 1/2-1 can of diced tomatoes
- small glass of dry white wine
- parsley, stems cut in small pieces and the leaves in larger chunks
- fresh bread
Duration: 15 minutes
- Rinse the almejas under running water for a few minutes, and then leave them in a pan with water for 10-15 minutes. Rinse again and throw away all the shells that are not closed
- In a deep frying pan, heat some olive oil and fly the garlic with with chorizo and parsley stems for a few minutes, untill the chorizo has released most of its fat and starts to become crispy
- Put in the diced tomatoes, 1/2 or a whole can depending on the size of your pan
- Let the sauce boil gently for 2-3 minutes, so that the flavours can mix
- Now on high fire, add the drained almejas and the glass of wine, quickly mix and cover the pan with a lid that is large enough to cover the whole pan
- In the next couple of minutes, the shells will open one by one. Cook the shells for about 3-5 minutes, stir occasionally untill most or all of the shells are open. Check every 2 minutes and do not cook the shells too long as they will become less juicy.
- Squeeze half a lemon over the shells, and garnish with the chopped parsley
- Serve directly with some fresh bread.* if you cannot find spicy chorizo, you can use regular chorizo, and add some chopped spicy red pepper when you are frying the chorizo
What to drink with this?
A fresh, crisp and citrusy Albarino, or Verdejo!