Roasted Clams with Capsicum and Smoked Paprika
Photography 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:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.