almejas con cebolla y azafrán Ingredients (4 servings)

  • 4 dozen clams
  • 2 onions finely chopped
  • 2 cloves of garlic, coarsely chopped
  • olive oil
  • salt
  • pepper
  • 0,15 grs. SAFFROMAN saffron

Heat some olive oil in an earthenware casserole. Add the clams and fry gently till they open, remove and put aside. Add the onions and garlic, fry on a low heat for 2 or 3 minutes they start to brown.

Then add the clams to the casserole and season with salt and pepper, stir from time to time. Crush the saffron in a mortar, dissolve in a little water and add to the casserole. Cook for 15 minutes and then it is ready to eat.

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