Vongole shells "a la marinera"

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Vongole shells "a la marinera"

Simple, quick, tasty and a typical Spanish dish. In short, the sea on your plate.

Prep Time10

Cook Time20

Total Time30

Course: Side dish, Starter, Main dish

Cuisine: Spanish

Keyword: vongole, recipe with vongole, clams in tomato sauce, vongole with tomato sauce, typical spanish dish, clams a la marinera, shellfish recipe

language: en

gelegenheid: daily dishes, festive

Servings: persons

Calories: 182kcal

Equipment

deep pan

Ingredients

1 kg vongole or small clams
2 cloves garlic
1 onion
2 tomatoes
70 ml white wine
1 tbl spoon flour optional
3 tbl spoon passata
2 teaspoon sweet paprika powder
1 teaspoon spicy paprika powder
2 tbl spoon leaf parsley fresh shopped
50 ml olive oil
salt and pepper optional

Instructions

Rinse the shells in cold water and let them stand in ice-cold water for 1 hour. This is how they release the sand.
Chop the onion and garlic. Cut the tomatoes into small cubes and chop the parsley.
Put the oil in a deep pan and when it is hot, fry the onion and garlic. When the onion becomes translucent, add the diced tomatoes. Fry and stir until completely cooked. Optionally, you can add a spoonful of flour, this is to thicken the sauce afterwards, but I don't add it myself.
Deglaze with the white wine and let it reduce briefly. Then add the passata and the sweet and spicy paprika powder. Stir everything together well. When it simmers slightly, remove the shells from the water and add them to the tomato sauce. Stir well, put a lid on the pan and let it simmer gently for 3 minutes. Then stir them together again. Most of the shells should already be open. Sprinkle the chopped parsley over it. Place the lid on the pan again and let it simmer for another 2 minutes.
Now all the vongole shells should be open. I don't add salt anymore because the water released from the shells already contains salt. I like to make it spicy and then I season it with some white pepper.
Serve with fresh bread and a slice of lemon.

Notes

Vongole or "Shells a la marinera" is a wonderful example of simple but tasty Spanish cuisine.

The main ingredients for "chirlas a la marinera" are fresh shells such as vongole, olive oil, garlic, onion, tomatoes, white wine, parsley and various spices.

I make this dish both in summer and winter, often as a starter. Sometimes it is the base of a more elaborate dish when I add squid rings. Be sure to provide plenty of bread because there is nothing as tasty as dipping your bread in the sauce. My mouth is watering now just thinking about it...

Try it yourself and discover why this dish is a favorite among locals and tourists alike in Spain.

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