Recipes

Grilled Clams and Sliced Shrimp Tapas

Grilled Clams and Sliced Shrimp Tapas

This traditional tapa featuring clams, shrimp, shallots, and garlic is best enjoyed immediately after preparation.
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Ingredients

Serves 4 to 6

Instructions

  • Position a broiler rack about 4 inches from the heat source and preheat the broiler.
  • If you prefer easier cleanup, you can cover the broiler pan with foil.
  • Place the sliced shrimp on the broiler pan and broil them for a few minutes until they turn pink.
  • Arrange the broiled shrimp on a platter, season with salt, sprinkle with the shallots, and drizzle with 1 tablespoon of olive oil.
  • Heat the remaining 5 tablespoons of olive oil in a large skillet over medium heat.
  • Add the clams, cover the skillet, and cook, stirring occasionally.
  • Transfer the clams to the platter as they open.
  • Discard any clams that remain unopened.
  • In the same oil, still over medium heat, add the sliced garlic and chili pepper.
  • Cook and stir until the garlic turns lightly golden.
  • Pour this mixture over the shrimp and clams.
  • Serve the dish hot and enjoy!
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Course; Fish / Tapas
Cuisine; European / Spain

Spicy Tomato Clams

Spicy Tomato Clams

For those who enjoy a spicy twist to their meals, this Spicy Tomato Clams recipe is a delightful choice. Dried red chili peppers add an extra kick to the tomato sauce, making it a fiery yet flavorful dish.
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Ingredients

Serves 4 to 6

Instructions

  • Heat the olive oil in a shallow earthenware casserole dish or Dutch oven over medium heat.
  • Add the chopped onion and garlic and sauté, stirring, until the onion becomes wilted and translucent, which should take about 5 minutes.
  • Stir in all the remaining ingredients except the clams.
  • Cover and cook for an additional 10 minutes.
  • Increase the heat to medium-high.
  • Add the clams and cook uncovered until they open, removing each one as it opens.
  • Return any clams that have opened to the pan, and discard any unopened clams.
  • Cook, stirring occasionally, for an extra 5 minutes.
  • If using an earthenware dish, you can serve the dish hot directly from it, or transfer the contents to a platter.
  • Enjoy!
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Course; Fish / Tapas
Cuisine; European / Spain

Clams in Romesco Sauce

Clams in Romesco Sauce

Almejas Romesco
Romesco pepper sauce, originating from the region of Tarragona, has a long history and is traditionally served as an accompaniment for grilled shellfish or mixed seafood dishes. This version of Almejas Romesco features small clams and a flavorful Romesco sauce with a touch of aguardiente or grappa.
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Ingredients

Serves: 4 to 6

Fish Broth:

Clams:

  • 2 dozen very small clams such as Manila or littleneck
  • 2 pimientos cut into thin strips
  • ½ cup of red wine vinegar
  • 1 bay leaf

Romesco Sauce:

Instructions

  • Rinse the clams thoroughly.
  • Discard any clams with cracked shells or those that do not tightly close when touched.
  • Prepare the fish broth by placing all the broth ingredients in a medium saucepan and bringing them to a boil over high heat.
  • Cover the saucepan, reduce the heat to low, and simmer for 1 hour.
  • Pass the broth through a strainer, reserving 1 cup of broth and discarding the solids.
  • Heat the olive oil in a large shallow earthenware casserole dish or Dutch oven over medium heat.
  • Add the pimientos and cook, stirring, for about 2 minutes.
  • Transfer the pimientos to a blender or food processor, reserving the oil.
  • In the reserved oil over medium heat, add the bread and garlic.
  • Cook, turning the bread once and stirring the garlic, until both are golden.
  • Transfer them to the blender.
  • Add the almonds and blend until a paste forms.
  • With the motor running, gradually add ¼ cup of the reserved broth until well blended.
  • Add the remaining ¾ cup broth and the wine, blending until the sauce is smooth.
  • Heat the casserole dish over medium heat.
  • Pass the contents of the blender through a fine-mesh strainer into the dish, pressing with the back of a wooden spoon to extract as much liquid as possible.
  • Discard the solids.
  • Add the chile pepper and season with salt and pepper.
  • Arrange the clams in the dish, cover, and cook until the clams open, removing each as it opens.
  • Discard any unopened clams.
  • Taste and adjust the seasoning, then remove the casserole dish from the heat.
  • Stir in the aguardiente or grappa and return the clams to the dish, ensuring the clam meat is covered by the sauce.
  • Cover and let the dish sit for 1 to 2 hours, stirring occasionally.
  • Reheat the clams in the casserole dish over medium heat until they are heated through.
  • Sprinkle with the chopped parsley.
  • If using earthenware, serve hot in the dish, or transfer to a platter.

Notes & Wine Advice

Enjoy this wonderful dish of clams in Romesco sauce with the distinctive flavors of Spain.
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Course; Fish / Tapas
Cuisine; European / Spain

Clams in White Wine Sauce

Clams in White Wine Sauce

Almejas a la Marinera
In Spain, tiny clams known as coquinas are favored for this dish, and a typical order includes about 50 of them. Since coquinas are hard to find in the United States, you can substitute the smallest clams available to you.
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Ingredients

Serves: 4 to 6

Instructions

  • Begin by rinsing the clams thoroughly.
  • Discard any clams with cracked shells or those that do not tightly close when touched.
  • In a large shallow casserole dish or Dutch oven, heat the olive oil over medium heat.
  • Add the chopped onion and garlic, and cook while stirring until the onion becomes translucent, which should take about 5 minutes.
  • Increase the heat to medium-high.
  • Add the clams to the pan, removing them as they open.
  • Return any unopened clams to the pan once all have opened.
  • Discard any clams that remain closed.
  • Sprinkle the flour into the pan and stir to combine.
  • Add the paprika, chopped parsley, white wine, bay leaf, chile pepper, black pepper, and a pinch of salt.
  • Cook while stirring for about 5 more minutes.
  • Discard the bay leaf.

Notes & Wine Advice

If you’re using an earthenware dish, you can serve the dish hot in the same dish, or you can transfer it to a platter.
Enjoy this delightful Spanish dish of clams in a white wine sauce, perfect for sharing as a tapa or appetizer.
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Course; Fish / Tapas
Cuisine; European / Spain

Clams, Andalusian Style

Clams, Andalusian Style

Almejas Estilo Andaluz
Andalusian cuisine is known for its simplicity and the use of ingredients that elevate the flavors of the dish. In this recipe, the star ingredient is paprika, so be sure to use high-quality sweet Spanish paprika for the best results.
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Ingredients

Serves: 6 to 8

  • 4 dozen small clams such as Manila or littleneck
  • ¼ cup of dry white wine
  • 1 tablespoon of ground sweet paprika such as Spanish smoked
  • Kosher salt or sea salt

Instructions

  • Begin by rinsing the clams thoroughly.
  • Discard any clams with cracked shells or those that do not tightly close when touched.
  • Heat a medium skillet over medium-high heat.
  • Add the clams and stir in the white wine, sweet paprika, and a pinch of salt.
  • Cover the skillet and shake it well.
  • Cook until the clams open.
  • Remove any clams that remain unopened and discard them.
  • Serve the clams hot.

Notes & Wine Advice

Enjoy this Andalusian-style clam dish that beautifully highlights the flavors of the region with the addition of sweet paprika.
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Course; Fish / Tapas
Cuisine; European / Spain

Clams Fisherman Style

Clams Fisherman Style

Almejas Pescador
This recipe offers a delightful and traditional way to prepare clams, featuring a sauce known for its vibrant color often referred to as "salsa verde" or "green sauce" in Spain. It is said that this dish was first created by fishermen on their way back to the port, making it a popular and delicious choice.
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Ingredients

Serves: 6 to 8

  • 4 dozen small clams such as Manila or littleneck
  • ¼ cup of olive oil
  • ½ cup of finely chopped onion
  • 3 garlic cloves finely chopped
  • ½ cup of dry white wine
  • 2 bay leaves
  • 1 tablespoon of fresh lemon juice
  • Several threads of saffron crumbled
  • 3 tablespoons of finely chopped fresh flat-leaf parsley

Instructions

  • Start by rinsing the clams thoroughly.
  • Discard any clams with cracked shells or those that do not tightly close when touched.
  • Heat the olive oil in a medium skillet over medium heat.
  • Add the finely chopped onion and garlic.
  • Cook, stirring, until the onion becomes wilted and transparent, which should take about 5 minutes.
  • Add the clams, increase the heat to high, and cook for an additional minute, stirring constantly.
  • Stir in the white wine and cook until it is reduced by half.
  • Reduce the heat to medium, add the bay leaves, lemon juice, crumbled saffron, and 2 tablespoons of the chopped parsley.
  • Cook, stirring occasionally, until the clams open.
  • Remove any clams that remain unopened and discard the bay leaves.
  • Sprinkle the dish with the remaining 1 tablespoon of parsley and serve the clams hot.

Notes & Wine Advice

Enjoy this classic Clams Fisherman Style recipe with its flavorful and vibrant “green sauce.”
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Course; Fish / Tapas
Cuisine; European / Spain

Béchamel-Coated Fried Shrimp

Béchamel-Coated Fried Shrimp

Gambas Villeroy Béchamel, often referred to as “white sauce,” adds its rich and creamy flavor to many tapas and main courses. In this recipe, it serves as a delightful coating for crispy fried shrimp.
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Equipment

  • medium saucepan
  • medium skillet

Ingredients

Serves: 6 to 8

Cooking Liquid:

  • 7 cups of water
  • 1 pound of medium or large shrimp in their shells

Béchamel Sauce:

For Frying:

Instructions

  • Prepare the cooking liquid: Follow the instructions in step 1 of the recipe.
  • Add the shrimp and simmer until they turn pink, which takes about 2 to 3 minutes.
  • Transfer the shrimp to a medium bowl, reserving the cooking liquid.
  • Return the shrimp shells to the broth and continue cooking for an additional 15 minutes.
  • Remove from heat and strain the liquid through a fine sieve, reserving ¾ cup of the broth and discarding the solids.
  • (Save the remaining broth for future use when boiling shellfish to enhance the flavor.)
  • In a medium saucepan, melt the butter over medium heat.
  • Add the flour and cook, stirring, for about 1 minute.
  • Stir in the reserved broth, milk, lemon juice, salt, and pepper.
  • Continue to cook, stirring constantly, until the sauce thickens and becomes smooth (the sauce will be quite thick; when you coat the back of a spoon, you can swipe a clean line through it with your finger).
  • Let it cool, stirring occasionally.
  • Dip each shrimp into the sauce, ensuring that they are coated on all sides.
  • Place them on a dish, cover, and refrigerate for at least 1 hour or until the sauce has hardened.
  • Heat at least ½ inch of oil in a medium skillet over medium-high heat or use a deep fryer set at 365°F until a cube of bread turns light brown in 60 seconds.
  • Place the eggs and bread crumbs in separate shallow bowls.
  • Dip each shrimp in the eggs and then dredge them in the bread crumbs.
  • Place the coated shrimp in the hot oil.
  • (You may need to cook them in batches to avoid overcrowding.
  • ) Cook, turning once, until they turn golden brown, which takes about 5 minutes.
  • Drain the fried shrimp on paper towels, season with salt and pepper, and serve hot.

Notes & Wine Advice

Enjoy these Béchamel-coated fried shrimp as a delightful and delicious treat.
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Course; Fish / Tapas
Cuisine; European / Spain

Shrimp with Bacon

Shrimp with Bacon

Pincho de Langostino
This delectable combination of shrimp and bacon is enriched with the unmistakable aroma of dry sherry.
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Ingredients

Makes: 6 Tapas

  • 6 large shrimp shelled and deveined
  • 6 very thin bacon strips
  • 4 tablespoons olive oil
  • 1 tablespoon sherry vinegar or red wine vinegar
  • ¼ cup dry sherry
  • 2 medium tomatoes finely chopped (about 1â…“ cups)
  • 2 tablespoons heavy cream
  • 2 medium leeks white parts only, trimmed, well washed, and finely chopped
  • 2 large eggs lightly beaten
  • Bread crumbs for dredging
  • Salt

Instructions

  • Wrap each shrimp in a bacon strip and secure with a toothpick.
  • Set aside.
  • Heat 2 tablespoons of olive oil in a medium skillet over medium heat.
  • Stir in the vinegar, sherry, and tomatoes, and cook until the tomatoes break down and a sauce forms.
  • Remove from the heat, strain through a fine sieve into a bowl, and discard the solids.
  • Return the sauce to the skillet over medium heat.
  • Add the cream and cook, stirring, until it thickens and becomes smooth.
  • Remove from the heat and set aside.
  • In another medium skillet, heat the remaining 2 tablespoons of oil over medium heat.
  • Add the leeks and cook, stirring, until they become crispy.
  • Transfer them to paper towels to drain.
  • Set aside.
  • Heat at least ½ inch of oil in a medium skillet over medium-high heat, or better yet, use a deep fryer set at 365°F until a cube of bread turns light brown in 60 seconds.
  • Place the eggs and bread crumbs in separate shallow bowls.
  • Dip each shrimp in the egg, coat with bread crumbs, and then place them in the hot oil.
  • Cook, turning them once, until they are golden brown, approximately 5 minutes.
  • Drain on paper towels, season with salt, and sprinkle with the crispy leeks.
  • Serve hot.

Notes & Wine Advice

Enjoy these delightful and flavorful Spanish dishes!
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Course; Bacon / Fish / Tapas
Cuisine; European / Spain

Grilled Shrimp over Coarse Sea Salt

Grilled Shrimp over Coarse Sea Salt

Gambas a la Plancha con Sal Gorda This simple preparation of shrimp highlights the pure flavor of the sea in every mouthwatering bite. If you ever find yourself in Madrid, visit the El Abuelo bar on Victoria Street, where they serve shrimp a la plancha in generous portions, leaving the floor littered with shells.
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Ingredients

Serves: 6

Instructions

  • Sprinkle a stovetop griddle with a generous amount of coarse sea salt and heat it over medium heat.
  • Arrange the shrimp on the griddle and drizzle them with olive oil.
  • Cook until the shrimp turn pink, turning them once.
  • Serve hot.
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Course; Fish / Tapas
Cuisine; European / Spain