🇪🇸 Spanish

Clams Escabeche

Name: Clams Escabeche
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: to taste Salt; 1/2, thinly sliced Onion; 3 tbsp Olive Oil; 3 Bay Leaf; 2 Carrot; handful, torn Fresh Parsley; 800 g Clams; 150 ml Apple Cider Vinegar; 1, juiced Sherry Vinegar

🇪🇸 Spanish

Marinated escabeche — clams pickled warm in vinegar, bay and paprika; serve chilled. 15 minutes of mostly hands-off cooking.

Prep 15 min Cook 0 min Serves 2 Easy

Ingredients

Saltto taste
Onion1/2, thinly sliced
Olive Oil3 tbsp
Bay Leaf3
Carrot2
Fresh Parsleyhandful, torn
Clams800 g
Apple Cider Vinegar150 ml
Sherry Vinegar1, juiced

Instructions

1
Whisk the sherry vinegar juice with the olive oil, salt and pepper for a bright, simple dressing.
2
Prepare the clams — slice, shred or cube it so every forkful gets some.
3
Toss the clams with the onion, fresh parsley and the dressing just before serving.
4
Let it sit 5 minutes so the flavours marry, then taste and add another squeeze of sherry vinegar if it needs lift.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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Watch how it's made

Video: Spanish Marinated Mussels in Escabeche Sauce · on YouTube