Today we bring you a very easy stew with a very good taste of the sea. The ancient sailors cooked it on their ships to combat the cold thanks to the ease of ingredients. With such basic ingredients and an ingredient from the sea we will have a seafood stew that will come in handy for these cold days. In this case we have used Japanese clams, but that is up to your choice and economy. For this recipe we have used our kitchenware from the collection BRA Infinity .
- 1 kg of Japanese clams
- 1kg of potatoes
- 1 large spring onion
- 3 garlic cloves
- 1 tsp of ñora pulp
- 1 grated tomato
- extra virgin olive oil
- Put the clams in a bowl with water and a good handful of salt for 2 or 3 hours before making the recipe. Change every so often as they will release sand.
- Chop the onion and garlic. Brown over low heat in a wide saucepan. When it has taken on color add the pulp of ñora and the grated tomato. Stir-fry
- Cut the potatoes by breaking them into irregular segments to release the starch. Add to the saucepan along with the sofrito and stir. Cover with water and boil for 15/20 minutes until they are tender but not broken.
- It is time to add the saffron and clams. Wait for them to open, remove from heat and add chopped parsley to the stew. Serve very hot.