Winery: Bodegas Bilbaínas.
Tasting note: Intense wine with aromas of Verdejo (peppermint, fennel), with aromas of citrus and tropical fruits (mango). A wine of great freshness, pleasant and expressive in the mouth.
Optimum service temperature: 10° C.
A pairing: Almejas a la marinera con gambas.
Ingredients: 1 kg. of clams, 250 gr. of shrimp, 1 large onion, 3 cloves of garlic, 1 tablespoon of flour, 1 cayenne pepper, 1 bay leaf, a glass of white wine, extra virgin olive oil, sweet paprika, fresh parsley, salt, vinegar.
- The first step is to clean all the clams well. We will put them in a drainer and pass them under the tap of cold water. Then we will put them in a container with water and salt, a splash of vinegar and let them be cleaned.
- We put olive oil in a pan and heat. Peel the onion and chop it very small next to the garlic and toss everything in the pan stirring it until the onion is poached. Meanwhile we will peel and clean the prawns well and reserve them.
- Add the bay leaf, the teaspoon of sweet paprika, the cayenne pepper and the flour to the pan. We move everything so that it mixes well and we add the white wine next to the reserved prawns, mix well and let it cook.
- When the clams are fully open the dish will be ready to eat. We will let it rest for about five minutes outside the heat source so that it does not continue to cook and we will be able to serve it.