🇪🇸 Spanish

Clams al Ajillo

Name: Clams al Ajillo
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: to taste Salt; 4 cloves, minced Garlic; 3 Dried Red Chilies; 1, sliced Bell Pepper; 2 tbsp Tomato Sauce; 2 tbsp Olive Oil; 3, cut into batons Spring Onions; 800 g Clams; 1 tsp Smoked Paprika

🇪🇸 Spanish

Sizzling in oil with sliced garlic and dried chili — al ajillo, Spain's greatest small plate. 14 minutes of mostly hands-off cooking.

Prep 10 min Cook 4 min Serves 3 Easy

Ingredients

Saltto taste
Garlic4 cloves, minced
Dried Red Chilies3
Bell Pepper1, sliced
Tomato Sauce2 tbsp
Olive Oil2 tbsp
Spring Onions3, cut into batons
Clams800 g
Smoked Paprika1 tsp

Optional extras

Fresh Parsleyhandful, to finish

Instructions

1
Warm the olive oil in a wide paella pan or heavy skillet over medium heat until it flows easily.
2
Sear the Clams until golden on all sides, then push it to the edges of the pan.
3
Soften Garlic in the middle of the pan, adding Smoked Paprika after a few minutes, building a sofrito — low and slow, five full minutes.
4
Season with paprika and salt and stir for thirty seconds so the paprika blooms without scorching.
5
Add the liquid, bring to a confident simmer, and let everything cook until the Clams is done and the sauce has thickened and glossed.
6
Rest off the heat for five minutes, finish with lemon wedges and parsley, and serve from the pan.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: Almejas al Ajillo Recipe (Spanish Garlic Clams in 15 Minutes) · on YouTube