Recipe: Clams Cooked with Paprika (Spanish)

CLAMS COOKED WITH PAPRIKA

1/4 cup extra-virgin olive oil
1 medium onion, peeled and finely diced
1 teaspoon minced garlic
2 teaspoons smoked sweet paprika
1/4 cup minced parsley
1 cup dry sherry
3 pounds steamer clams
1 lemon, quartered (for serving)
Crusty bread (for serving)

In a pan large enough to hold the clams, such as a Dutch oven, heat the olive oil over medium heat 10 minutes. Stir in onion and garlic; cook 2 minutes.

Stir in the paprika and cook 1 minute.

Add parsley and sherry. Bring to a boil. Put the clams into the pan, cover and cook until the clams open, about 10 minutes. (Discard clams that do not open.)

Divide the clams and broth between 4 bowls. Squeeze lemon over the top and serve with bread to soak up the juices.

Makes 4 servings
Source: The Spanish Table