1.2 kg of mussels, clams, and scallops with clean shells
2 cloves of garlic, minced
1 hand full of chopped parsley
1 teaspoon of paprika
200 g of small tomatoes, cut into pieces
4 tablespoons of dry white wine
4 tablespoons of extra virgin olive oil
To taste salt
1.2 kg of mussels, clams, and scallops with clean shells
2 cloves of garlic, minced
1 hand full of chopped parsley
1 teaspoon of paprika
200 g of small tomatoes, cut into pieces
4 tablespoons of dry white wine
4 tablespoons of extra virgin olive oil
To taste salt
Leave the shellfish in cold water for at least 1 hour
Drain and place the shellfish in a skillet until the shells open
Cook, but reserve the liquid they release
In a pan with olive oil, sauté the garlic, parsley, and paprika
Add the wine and let it evaporate
Add the tomatoes
Season with salt and let it cook for a few minutes
Then, add the shellfish (some whole, others without shells) and reserved liquid
Perfume with more parsley and simmer on low heat for 5 more minutes.
