Clams with Artichokes (Almejas con Alcachofas)

20 preserved artichokes
2 garlic cloves
3 - 4 tbsp olive oil
1 glass of water + artichokes liquid
1 tbsp flour
1/2 glass of white wine
24 clean clams
pinenuts or chopped almonds
salt and pepper





Drain the artichoke and set the liquid aside. 

Chop the garlics and brown them in frypan with hot olive oil. When almost ready add few pinenuts or chopped almonds for extraflavour. 

In a mixer wisk the flour, white wine and the 1 cup of remaining liquid from artichokes plus some water until filling up 1 glass. Pour in the frypan. 

Add the clams and cook until they are open. Then add the artichoke cutted in half and cook for a few minutes before serving. Add salt and pepper to taste. 

Paella Mixta (Chicken & Sea Food Paella)

2 chicken breasts

500 g of clams & 500 g prawns

1/2 kg of mussels

300 g squid rings

3 cups of rice

1 - 2 liters of fish broth

1 tablespoon of saffron

1 red pepper

2 large tomatoes without skin

2 cloves of garlic

4 tablespoons olive oil

1 lemon

½ teaspoon ground pepper

salt & 1 bay leaf

1 tablespoon fresh chopped parsley

1 cup cooked peas (optional)

For starting cook the mussels, scraping clean the beard and all they have adhered to the shells. Place them in a covered pot with water and 1 bay leaf  for about 5 min. just until all of them are open. We take away the shell and put aside, leave some with one of the shells ( 4 -6) Keep the water. 

Fry lightly in the pan with olive oil the garlic, red pepper and finely chopped tomatoes & parsley.

Almejas a la marinera (Sailor´s clams)

500 gr of clams
half onion
3 cloves of garlic
half tablespoon of flour
1 tablespoon sweet paprika
1 small glass of white wine or fish broth
chopped parsley
extra virgin olive oil
bay leave



Wash well under cold water and rub. Leave to soak in salted water.

Place some extra virgin olive oil, chopped garlic cloves and the chopped onion in a pan. When it is golden add the flour. Stir well. Remove the frying pan from the heat, add the paprika and mix.

Fabes con almejas (Beans with Clams)

1/2 kg. of white beans

1/2 kg. clam

1 tomato

1 spring onion

1 carrot

1 leek

1 bay leaf

4 cloves of garlic

extra virgin olive oil

salt & chopped parsley

Traditional dish from Asturias 

Put the beans to soak in a bowl with water 24 hours before cooking.

The next day, put water (about 1 liter) in a pot and add the beans, the leek, carrot, spring onion, 2 cloves of garlic, bay leaf and salt. Cover and cook in a low to medium heat for 60-90 minutes (until the beans are cooked. Depends on the pot, and also if fire is electric or gas). When beans are tender, if they have too much broth, remove a little. Remove the vegetables and keep aside.

Fideua Valenciana (Fideua from Valencia)

400 grs. of thick noodles
400 grs. of monkfish (or another white fish with thick meat)
400 grs. of red shrimps
200 grs. of prawns
150 grs. of clams
150 grs. of mussels
1 - 2 quid (Optional)
3 ripe tomatoes
2 garlic cloves
1 liter of fish soup
olive oil
4 threads of saffron
1 tea spoon of cayenne
salt

Boil the mussels with 1 glass of water in a covered pot with some water and bay leaves until they open. We´ll use the remaining water later on.

Pour some olive oil in a pan and fry the shrimps and prawns for a maximum of 3-4 minutes. Leave aside.

Paella de Marisco (Seafood Paella)

250g prawns

1 squid or cuttlefish

1 kg of mussels

200 gr of clams

1 red pepper

1 green pepper

2 tomatoes

parsley

5 black pepper balls

2 or 3 cloves garlic

salt

Few strands of saffron

2 cups of rice round

5 glasses of water or seafood / fish broth

food coloring

Extra virgin olive oil

The first thing we do is cook the mussels, scraping clean the beard and all they have adhered to the shells. We put them in a covered pot with water and 1 bay leaf for about 5 min. just until all of them are open. We take away the shell and put aside, leave some with one of the shells ( 4 to 6) Keep the water.