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Tapa de Navajas @home

April 28th, 2018 | starter

Once again, on Saturday morning, it made “pling” and a WhatsApp from our fishmonger announced razor clams. Mmhh, we knew it from the tapas restaurants in Barcelona and the Algarve, but we had never cooked it ourselves. So, today tapas at home!

Tapa de Navajas @home

Granted, you have to be patient with removing the sand, but it’s definitely worth it. Razor clams are a delicacy that is rarely offered in Germany. If you get them somewhere, you should definitely try them, they taste delicious!

The method to remove the sand of razor clams I have read in the cookbook “The big book of seafood” from Teubner Verlag. The recommendation reads as follows: Put a deep plate upside down in a bowl, place the razor clams on the plate, add a teaspoon of sea salt and cover with cold water. Keep the bowl cool for about an hour. Then the sand should be under the plate.

That worked well, but I rinsed out every single shell again. I hate it (!) when food crunches between my teeth. Before you put the mussels in the pot, drain well.

After this action I better understood the question of Stefan – that’s our fishmonger – if I had time to cook that day… Most mussels, such as clams or scallops, today you get already pre-washed and cleaned. Razor clams live on sand or even buried in the sandy soil and are therefore not only externally sandy, but also have sand in their shells. We also know that from tapas bars in Spain…

Anyway, ours were well cleaned and tasted delicious. Thanks, Stefan!

Razor clams with Mediterranean seasoning oil

(6 servings as tapas/appetizer)

1 kg of razor clams
wash very, very thoroughly, sort out broken shells, drain
1 bunch of spring onions, in rings
2 shallots, chopped
3 TS olive oil
sauté spring onions and shallots in a large pan in oil over medium heat
100 ml white wine
50 ml fish stock
deglaze
salt, pepper from the mill
season, simmer
put the clams in the pan and cook for about 7-8 minutes over a high heat, stirring gently several times
grated peel of 1 lemon
5 stems of flat leaf parsley, chopped
2 garlic cloves, chopped
coarse sea salt, pepper from the mill
olive oil
mix all ingredients for the seasoning oil
arrange the razor clams in their shells and drizzle with the seasoning oil

And this is how the wife of the captain does it

This Mediterranean seasoning oil goes well with any type of grilled seafood. For example, we like to grill calamari “a la plancha” (on a hot cast iron plate) and then sprinkle the oil. It also tastes great with other types of mussels, octopus, prawns etc.

Serve with some potatoes or baguette bread – delicious!

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June 23rd, 2018 | side dishes

Really wild wild herbs salad

What they sell on the domestic German markets as “wild asparagus” botanically is no asparagus. Of course wild asparagus exists, and I know it from my time in northern Spain, where we collected the wild asparagus in nature. Here in Germany, however, the flower sprouts of the Pyrenean Star of Bethlehem are offered under this term, mostly grown in France. And it is really delicious. Raw or steamed, it tastes very intense. For a wild herb salad a “snappy” enrichment.

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June 30th, 2018 | sweets

Strawberries, the stars on the early summer stage

When strawberries step on the stage, you can be sure: Now it’s getting delicious! With this strawberry-orange-mascarpone-cake they have a big performance! Their role in the play: the icing of a fine, fresh cake made from orange, mascarpone, curd and cream. Strawberry’s duet partner is the vanilla. Unbeatable!

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April 17th, 2018 | main dishes

Finally asparagus again!

It’s about time. Two weeks later than usual, the asparagus harvest finally starts in Northern Germany. Basically I do not buy asparagus and strawberries out of season, and then only from the region. Due to the cold winter and the moist, no, wet autumn, our anticipation of the first asparagus meal of the year could thus increase by another 14 days. Here we go!

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