This seafood casserole is the most impressive appetizer or main dish you can make in 15 minutes. Prawns and clams together, cooked in a light sauce of garlic and parsley with white wine, create a marine broth with a golden color and extraordinary flavor.
Mediterranean
Prawn and clam casserole with white wine and lemon
Prawn and clam casserole with garlic, parsley, white wine and lemon. Quick and elegant seafood dish, full of marine flavor.
- Spain
- MAIN COURSES
- Light
- High protein
- Low sugar
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 260 kcal
- Protein 30 g
- Fiber 0.5 g
- Carbohydrates 4 g
- Fat 12 g
- Sodium 580 mg
Story behind the dish
Preparation
Prawn and clam casserole with white wine and lemon is a preparation from Spain with easy difficulty. Set aside about 30 minutes in total (15 for mise en place and preparation, 15 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of peeled shrimp.
- Have ready: 500 g fresh clams (purged).
- Have ready: 5 sliced cloves of garlic.
- Have ready: 150 ml of white wine.
- Have ready: Juice of 1 lemon.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Purge the clams in salt water for 30 min.
Purge the clams in salt water for 30 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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In a clay pot or frying pan
In a clay pot or frying pan, heat the oil. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sauté the garlic and chilli for 2 minutes without browning
Sauté the garlic and chilli for 2 minutes without browning. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Add the shrimp and cook 2 min
Add the shrimp and cook 2 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the clams and wine; cover and cook 4-5 min, stirring
Add the clams and wine; cover and cook 4-5 min, stirring. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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When the clams open
When the clams open, add the lemon and parsley. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Discard the closed clams and serve with crusty bread.
Discard the closed clams and serve with crusty bread. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Don't overcrowd the pan: the oil should be hot but not smoking.
- Serve immediately after resting: the temperature contrast enhances aroma and texture.
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