Catalan-style Spicy Clams Stew

Ingredients

In this Catalan adaptation of Picante de conchas, we incorporate the unique flavors and ingredients of Catalan cuisine. While the Peruvian version relies heavily on Peruvian yellow chili peppers, we substitute them with a combination of local Catalan peppers, such as ñora peppers and dried red peppers, to add a distinct smoky and slightly sweet flavor. Additionally, we enhance the richness of the stew by incorporating Catalan spices like saffron and paprika, which lend a unique depth of flavor to the dish. We alse have the original recipe for Picante de conchas, so you can check it out.

• 2 pounds (900g) clams 2 pounds (900g) clams
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 ñora peppers, soaked and finely chopped 2 ñora peppers, soaked and finely chopped
• 2 dried red peppers, soaked and finely chopped 2 dried red peppers, soaked and finely chopped
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 2 cups (470ml) canned crushed tomatoes 2 cups (470ml) canned crushed tomatoes
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Scrub the clams under cold water to remove any dirt or sand. Discard any clams that are open or cracked.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
3. 3.
   Add the chopped ñora peppers, dried red peppers, smoked paprika, and saffron threads to the pot. Stir well to combine and allow the spices to release their flavors.
4. 4.
   Pour in the white wine and let it simmer for a few minutes until it reduces slightly.
5. 5.
   Add the crushed tomatoes and bay leaf to the pot. Season with salt and pepper to taste. Stir everything together and bring the sauce to a gentle simmer.
6. 6.
   Carefully add the clams to the pot, cover with a lid, and cook for about 5-7 minutes, or until the clams open. Discard any clams that remain closed.
7. 7.
   Remove the pot from heat and garnish with fresh parsley.
8. 8.
   Serve the Catalan-style spicy clams stew hot with crusty bread to soak up the flavorful sauce.

Treat your ingredients with care...

• Clams — Make sure to discard any clams that are cracked or remain closed after cooking, as they may be unsafe to consume.

Tips & Tricks

• For a milder version, remove the seeds from the dried red peppers before chopping them.
• Serve the stew with a squeeze of fresh lemon juice for a burst of citrusy flavor.
• Adjust the spiciness by adding more or less smoked paprika according to your preference.
• Make sure to have plenty of crusty bread on hand to soak up the delicious sauce.
• If you can't find ñora peppers, you can substitute them with ancho peppers for a similar flavor.

Serving advice

Serve the Catalan-style spicy clams stew in individual bowls, making sure to distribute the clams evenly. Garnish each bowl with fresh parsley for a pop of color. Serve with warm crusty bread on the side to mop up the flavorful sauce.

Presentation advice

To enhance the presentation, sprinkle a pinch of smoked paprika over the stew just before serving. This will add a vibrant touch of color to the dish. Serve the stew in rustic clay bowls or deep plates to showcase its Mediterranean origins.