Barcelona Cult Recipes by Stephan Mitsch

Author:Stephan Mitsch
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2018-01-04T05:00:00+00:00

PREPARATION

Add half of the wine, a little water and the bay leaves to a large pan and heat over very high heat. Add the clams, cover and steam for 3–4 minutes until the shells open. Do this in several batches, if necessary. Remove and discard any shells that do not open. Strain the clam broth through a piece of muslin (cheesecloth) and reserve.

Heat the olive oil in a pan over medium heat. Add the onion and garlic and sauté until golden brown. Reduce the heat. Thoroughly stir in the paprika and flour to form a roux. Continue to simmer for 3–4 minutes, then add the remaining wine and reserved clam broth. Simmer to reduce the liquid. Stir in the tomatoes and dried chilli. Return the clams to the thickened sauce after about 10 minutes. Bring to the boil over high heat and stir well.

Serve with white bread.

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