Description
This Spicy Spanish Clams with Tomatoes recipe is a quick and flavorful tapas dish featuring fresh clams simmered in a smoky paprika and tomato sauce. Perfect for a light yet satisfying meal, it combines aromatic garlic and onions with the rich flavors of sweet and hot smoked Spanish paprika, making a vibrant seafood dish that’s easy to prepare in under 30 minutes.
Ingredients
Scale
Seafood
- 1 lb Fresh clams (Any type of fresh clams can be used.)
Vegetables & Aromatics
- 3 cloves Garlic (Mince finely for best flavor.)
- 1/2 Onion (Yellow onion preferred, diced)
- 15 oz Canned diced tomatoes (Substitute with fresh diced tomatoes if in season.)
- handful Fresh parsley (Chopped, substitute with fresh basil if desired.)
Spices & Seasonings
- 1/2 tsp Sweet smoked Spanish paprika (or regular paprika)
- 1/2 tsp Hot smoked Spanish paprika (or cayenne, adjust to taste)
- a pinch Sea salt
- a pinch Black pepper
Oils
- 2 tbsp Extra virgin olive oil (Use high-quality for best flavor)
Instructions
- Clean the clams: Rinse the fresh clams under cold running water to remove any grit or sand. Gently scrub the shells with your hands to ensure they are thoroughly clean.
- Sauté aromatics: Heat the extra virgin olive oil in a large skillet over medium heat until shimmering. Add the minced garlic and diced onion, then sauté for about 3 minutes until the onion becomes translucent and fragrant.
- Add spices: Stir in the sweet smoked and hot smoked Spanish paprika, mixing well for about 1 minute to release their smoky flavors.
- Simmer tomatoes: Pour in the canned diced tomatoes along with a pinch of sea salt and black pepper. Stir everything together and bring to a gentle simmer over medium heat for about 5 minutes to meld the flavors.
- Cook the clams: Add the cleaned clams to the tomato sauce, cover the skillet with a lid, and reduce the heat to medium-low. Cook for 6 to 8 minutes, or until the clams open.
- Check and toss clams: Discard any clams that have not opened, then gently toss the remaining clams in the sauce to coat them evenly.
- Serve and garnish: Serve the clams directly from the skillet, garnished generously with freshly chopped parsley for a fresh herbal finish.
Notes
- Make sure to discard any clams that do not open after cooking to avoid food safety risks.
- You can substitute fresh diced tomatoes for canned when tomatoes are in season for a fresher taste.
- Adjust the amount of hot smoked paprika or cayenne pepper according to your preferred spice level.
- Serve with crusty bread to soak up the delicious tomato and clam sauce.
- This dish pairs well with a chilled dry white wine or Spanish wine such as Albariño or Verdejo.
