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:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.