ALMEJAS CON FINO Y JAMÓN
A popular tapas recipe from the Cádiz region of Andalusia. Dry sherry with a very strong aroma plays the role of intermediary in the at first glance unconventional combination of jamón and clams....
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boxtapas.co.uk.
Cooking tools:
- Kitchen scale
- Measuring cup
- Measuring spoon
- Stove
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon
- Colander
- Serving bowl
Ingredients
- 500 g clams
- 80 ml of olive oil
- 1/4 onion -
- finely chopped
- 1 teaspoon plain flour
- 40 g of jamón cut into slices and then into 1 cm squares
- 100 ml dry sherry - fino or manzanilla ( or white dry wine)
- 1 teaspoon ground paprika
- 2 tablespoons flat-leaf parsley - chopped
- salt
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