Saffron-Flavored Clams and Potatoes

A saffron-hued broth redolent with garlic and parsley, and filled with clams, bright roasted peppers, and potatoes—this dish pushes all the right buttons.

Spooned into small cazuelas or bowls, this makes a stewy tapa typical of Andalusia. A big bowlful is a fantastic first course or a light main dish. Double the recipe and you have a crowd-pleasing party dish. You’ll be making it often.