Almejas a la malagueña (Clams Malaga style)

Cook this dish as a starter or as a tapa. You can also use chirlas (small clams) or Japanese clams to make this dish.

Ingredients for 4 people:

1 kg clams
1 onion
1 garlic clove
fresh parsley
1 tb spoon flour
1 tea spoon pimenton (or paprika)
2 tb spoons olive oil
salt
black pepper

Method:

Wash the clams and put in an earthenware dish with the olive oil and the garlic, onion and parsley chopped finely.
Sprinkle with flour, pimenton, salt and black pepper and cook covered until the clams open and the onion is tender (5-10 minutes). If there is not enough liquid add some water. Serve very hot in the same dish.

Tip: You can add a little bit of white wine to the mixture for a different taste.