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Clams and artichokes


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Pendiente traducción.


First of all, clean the artichokes and clams well, to remove any impurities they may contain. Then boil the artichokes in a "white" stock, which consists of a few tablespoons of flour dissolved in warm water with lemon juice and two lemon halves.

Remove the artichokes, dust them with flour and fry them in hot oil. Set aside.

Now prepare the pilau rice, if you have not bought it ready made. This style of preparing rice, which is typical in the East, consists in sautéing onion in butter in a saucepan. You then add the rice and let the grain brown slightly, which is when you add the meat stock and let the rice cook with the lid on for fifteen minutes.

Meanwhile, lightly fry some finely diced garlic in oil in a clay casserole dish. Before the garlic browns, add a teaspoon of flour and fry lightly while stirring with a wooden spoon. Then add a splash of white wine followed by a few strands of saffron, which will add a particular touch to the dish. Next, add the fish stock and clams. When the clams open up, add the parsley, the artichoke hearts and a little pilau rice. Season with salt if necessary and voilá, the dish is ready. Land and sea together in a difficult combination, but one that lends excellent results.

Where to try it

At the restaurant El Candil, you wont be able to resist dunking your bread in the sauce.
Clams and artichokes
Ingredients (serves 2)
  • 12 clams
  • 4 fresh artichokes
  • 1 finely diced garlic clove
  • Fish stock
  • Saffron
  • 1 dl. dry sherry
  • 1 dl. oil
  • Finely chopped parsley
  • Pilau rice
  • Salt
  • Flour