Spain inspired dishes :: garlicky clams & blistered padron peppers recipes

After spending time in a different country I always have the best intentions to return home and recreate food I tried during my travels. I’m not always successful in that regard (there’s still this chicken tagine from a Morocco trip in 2013 I’d love to recreate) but recently managed to make a few Spain inspired dishes from a recent trip to Rioja.

garlicky clams with parsley food photoIn collaboration with Campo Viejo, I took a stab at two dishes I enjoyed in Spain that also pairs well with the robust Gran Reserva rioja. Both dishes are uncomplicated, highly addictive and can be made in under 10 minutes.
Blistered spanish padron peppers with salt recipe photoBlistered padron peppers
serves 2

200 grams padron peppers, washed & dried
1 tablespoon olive oil
fleur de sel salt to taste

Drizzle olive oil onto a skillet over medium-high heat until hot then add the peppers. I did this in two batches since the peppers should be touching the bottom of the pan in order for it to get a nice blister on the skin. Leave to cook for 3 minutes then toss and let cook for another 2-3 minutes. The padron peppers should look blistered but not completely charred. Sprinkle sea salt onto the peppers and serve while hot.
Garlic clams with Campo Viejo Gran Reserva red wine photoGarlic clams and red wineGarlicky clams with parsley
serves 2

500 g clams, washed & scrubbed
1 tablespoon diced shallots
2 garlic cloves, minced
1 small pat of butter
1 tablespoon olive oil
juice of 1/2 lemon
small handful of chopped parsley
chilli flakes to taste

In a small pan add olive oil and butter over medium-high heat. When the butter has melted add in the shallots & garlic. Once the items in the pan starts to sizzle add a squirt of lemon juice then in goes the clams. Cover and cook for 5-6 minutes or until all the shells have opened. Sprinkle in some chilli flakes and fresh parsley then serve.

Note: I was under the assumption that you should only pair white wines with seafood but these clams stood up really well to the rioja. I think it might be the salt factor. I enjoyed it so much that I tried the recipe again the next day just so I could have it with the rioja.
Garlicky clams with Campo Viejo Gran Reserva red wine photoNote: this post is done in collaboration with Campo Viejo.

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