Chop the onion and red pepper into small cubes. Then we will fry them with the 2 tablespoons of oil in a saucepan over medium heat about 5-7 minutes and we will stir occasionally (if you think that it is necessary to add more oil, you can do it) .

While we wait for it to be done, we are going to peel, wash and divide the potato into cubes or as in the image, but they must have a similar size to achieve homogeneous cooking.

We are going to come back to the onion and pepper. When we see that they are already tender and the onion begins to get a toasted color, add the garlic and fry for about 2 more minutes.
Once the garlic is cooked, we will add the clams and cook for about 3 minutes.

The next step is to add the potatoes to the saucepan, and we will cover everything with water (there is no exact measure of water, just add until it covers the potatoes) .

It is time to add the spices to taste, (in this case I used 2 teaspoons of parsley, 1/4 of thyme, 1/4 of rosemary, 1/4 of cumin and 1/2 of turmeric), and salt, which you can adjust it to your liking, it is best to add 1 teaspoon or 1 and 1/2 and then add more if necessary. Keep in mind that the water will reduce, so the concentration of salt will be higher later.

We will raise the heat to the maximum so that it begins to boil quickly, and once the boiling point is reached, we will lower again to medium heat. We will cook until the potato is tender. In my case, it was about 15 minutes, but the time varies depending on the type of potato.
If you see that you added a lot of water or you are interested in reducing the broth, you can cook it without covering it. If you think you are going to run out of stock or are interested in having a quantity, cover it up.

We are already finishing! A little before the potato is cooked, we must see if we have to correct the salt and let it finish cooking. And ready!

It is time to taste and enjoy. I sprinkled a little paprika on top and the parsley not missing, of course;) .

Pictures/Fotografías

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Tips:
1- Las almejas parecen ser uno de los ingredientes más imprescindibles para el plato, y aunque sí es verdad que dan un gran sabor, se pueden sustituir por otro tipo de marisco, o incluso carne.

2- Si las haces con carne y ésta no está partida en trozos pequeños, deberás añadirla antes de la cebolla y el pimiento, y una vez que esté dorada, empiezas a seguir los pasos de la receta. Recuerda que hay carnes duras, como la de caza, que necesitan hacerse en la olla de vapor para disminuir el tiempo de cocción y que no quede dura.

3- El pimentón es opcional. Entiendo que en muchos países no sea fácil de conseguir, y aunque dé un toque diferente , no cambia mucho el sabor.

4- Las especias también son al gusto. Yo dije qué había usado para orientar, pero tú puedes usar otras o diferentes cantidades a tu gusto, ¡incluso añadirle picante!

5- Ten cuidado con la sal. Es mejor quedarse corto y poder rectificar, que pasarse y que la única opción sea echar más agua. En consecuencia, te quedará un guiso aguado sin sabor.

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Tips:
1- Clams seem to be one of the most essential ingredients for the dish, and although it is true that they give a great flavor, they can be substituted for another type of seafood or even meat.

2- If you make them with meat and this is not broken into small pieces, you must add it before the onion and the pepper, and once it is browned, you begin to follow the steps of the recipe. Remember that there are hard meats, such as partridge, that need to be done in the steam pot to decrease the cooking time and that it does not remain hard.

3- The paprika is optional. I understand that in many countries it is not easy to get, and although it gives a different touch, it does not change much the flavor.

4- The spices are also to taste. I said what I had used to guide, but you can use other or different amounts to your liking, even add spicily!

5- Be careful with the salt. It is better to fall short and be able to rectify, than to go over and that the only option is to pour more water. Consequently, you will be left with a watery stew without flavor.

Redacción: @rafabr
Fotografía: @rafabr
No plagiar
No usar el contenido

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Writing: @rafabr
Photography: @rafabr
Do not plagiarize
Do not use the content