Roasted Clams with Capsicum and Smoked Paprika
Photography by Josh Griggs.
Enjoy this one-pan meal with lots of warm crusty bread for mopping up all the delicious smoky juices.
Serves: 4
INGREDIENTS
3 tablespoons olive oil
2 red onions, thinly sliced
3 cloves garlic, crushed
2 bay leaves
1 roasted red capsicum, thinly sliced
2 teaspoons smoked paprika
1 teaspoon cumin seeds
2 tablespoons tomato paste
1 cup white wine
2 tablespoons balsamic vinegar
1 punnet cherry tomatoes
2 kilograms clams
good handful parsley, chopped
METHOD
Preheat the oven to 200°C fan bake.
Toss the oil, onion, garlic, bay leaves, capsicum, paprika and cumin seeds together in a large roasting tray and cook for 10 minutes.
Combine the tomato paste, wine and balsamic vinegar, then stir into the vegetables, along with the cherry tomatoes.
Roast for 15 minutes, then add the clams. Roast for about 10 minutes or until all the clams are opened, stirring once during cooking. Stir in the parsley and serve immediately straight from the pan with lots of good crusty bread for mopping up the juices.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.