Spanish Clams

Preparation info
  • serves


    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About

One of the most delicious things I have ever eaten was a Catalan seafood mélange – zarzuela de pescado – as reported by Claudia Roden in her Mediterranean Cookery. The following is a much simpler use of the techniques she quotes, to produce a rich coating for one of the most flavoursome bivalves.