In northern lands more than a week has been raining steadily. The previous week we had wind and rain is only rain.
know that rainy days are very romantic, which is good for the fields and the groundwater supply for the summer, but these days so sad I can not wait to come see and feel the sun in the summer that I decided to travel , at least gastronomically speaking, the Portuguese Algarve, located at the southern tip of Portugal and its name more or less than their inheritance Muslim. Al Gharb meaning the garden of the West.
Portuguese food is intimately linked to the English, not in vain suffer the same invasions and the race began colonizing India in unison. Of different peoples with whom we had collected and merged relationship to our culture and customs as their lifestyles gastronomy understanding between them, enriching our culture.
The dish I'm presenting some tasty clams are cooked in special ways. If here in the north are only known to the marine clams in this area of \u200b\u200bPortugal are stewed in a forceful way, with ham and chorizo. The first time that the evidence is inevitable that you think is not going to like it as much as the clams in your land, but once you eat first and get wet some bread in the sauce things change and become a of the dishes that you incorporate your menus when you have guests and want to surprise them.
Another of the peculiarities of this dish is the stew pot where the cataplana, a copper base casserole with lid. Obviously I have none but I can say that the result is a pot made extraordinary normal or covered in mud also covered. Could be made in the pressure cooker but I have not tried.
The recipe is from the book No. 23 World Cuisines published by the newspaper El Mundo.
WANTED:
- A kilo of clams.
- An onion.
- 2 cloves of garlic.
- 1 red pepper.
- 1 bay leaf.
- 1 / 2 teaspoon paprika.
- 100 gr. chorizo \u200b\u200b(not bad).
- 100 gr. serrano ham (not bad).
- A spoonful of butter or margarine).
- 1 / 2 cup of white wine.
- Juice of one lemon.
- Cilantro.
- Salt
- ground black pepper.
- Oil.
WE DO:
The first thing to do is purge the clams. This is to put the clams in salted water and leave to expel all the sand and dirt that have. The water needs to be replaced several times and put new salt. Upon returning to get clams the water should wash well or do not carry any dirt stuck.
Once we put the clams purged thoroughly washed in clean water with salt and reserve.
Chop the onion and garlic, wash the pepper, we remove the seeds and cut it into strips.
In the pan that we have chosen put the tablespoon of butter and a little oil and heat it. When you start to take heat we add the onion, garlic and pepper and let it slowly poached.
Meanwhile, chop the ham and sausage, diced sliced \u200b\u200b(I diced peak also).
When the onion, garlic and peppers are almost done add the paprika and move it so it does not burn, bay leaf, pepper, chopped cilantro and white wine.
What we cook and add a little salt (we consider that the ham and bears), sausage and ham and they begin to turn brown, the clams. We cover and hope to open up the clams.
When all clams have opened sprinkle the dish with lemon juice.
If any of the mussels did not open out of the stew, as you may have sand and therefore not open, do not try to open it in the pan that can spoil all the work.
If we choose to do the clams in the pressure cooker put all ingredients in the pot except the lemon juice. We cover and wait ten minutes after the valve up.
When you open the pot clams sprinkled with lemon juice.
Would you like a tour of the Algarve ?....
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