- 250 G Clams
- 50 G Serrano Ham chunks
- 2 Sharlots
- 1 Garlic Clove
- 1 Tsp Sweet Paprika
- 100 ML Red Wine
- 1 Tsp Honey
- 1 Tsp Tomato Puree
1, Dice your onion and garlic into very fine pieces and place these in a large pan with a splash of olive oil until soft and translucent.
2, When you see these are softening up add the serrano ham chunks and a teaspoon of sweet paprika. Stir this in with the soft vegetables and pour a generous splash of wine, in this case i used rioja.
3, Drain your clams and add in to the pan with the mixed ingredients, stir in and leave in a covered pan for 5 – 10 minutes until you see that all are open and the meat inside is tender.
4, Pour into a large dish, ensuring to cover with the juices left in the pan and cover sparingly with parsley.
Serve this with some crusty bread and you’re onto a winner.