Clams in red sauce with onions and peppers.

Rinse the clams thoroughly under cold water to remove any sand or grit. Set aside.

Prepare the Clams

In a large skillet, heat the olive oil over medium heat. Add the chopped onions and red bell pepper, sautéing until the onions are translucent, about 5 minutes.

Sauté Vegetables

Stir in the minced garlic and cook for another minute. Then add the crushed tomatoes and paprika, stirring to combine.

Add Garlic and Tomatoes

Pour in the red wine, scraping up any bits from the bottom of the skillet. Bring to a simmer.

Deglaze with Wine

Add the clams to the skillet, cover, and cook for about 5-7 minutes or until the clams have opened. Discard any clams that remain closed.

Cook the Clams

Season with salt and black pepper to taste. Stir in the chopped parsley, then serve hot with crusty bread.

Season and Serve

Clams

Olive oil

Onion, chopped

Red bell pepper, chopped

Garlic, minced

Tomatoes, crushed

Paprika

Red wine

Salt

Black pepper

Fresh parsley, chopped

Ameijoas a Espanhola

Make Ameijoas A Espanhola Recipe in just 30m. Clams in red sauce with onions and peppers.

Ameijoas A Espanhola Recipe

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