This fantastic dish is inspired by a classic dish from southern Spain. If you don’t have razor clams, you can use squid in the same way.
Ingredients
- 12 fresh razor clams (from fishmongers and www.thefishsociety.co.uk) or 300g squid
- 4 tbsp olive oil
- 1/2 glass dry white wine or cider
- 1 garlic clove, finely sliced
- 2 tbsp red wine vinegar
- 1/2 tsp salt
- 1 red onion, very finely sliced
- 1 large fennel bulb, trimmed and very thinly sliced
- 1 tbsp small capers, rinsed and drained (optional)
- 2 blood oranges
- 100g purple or Kalamata olives
- Small bunch of fresh flatleaf parsley, leaves picked
Method
- 1. Clean and cook the clams by steaming them open in a covered pan. Just add a bunch of razors, a tablespoon of olive oil and about half a glass of dry white wine or cider for tender clams in a marinière-type sauce within 2 minutes. Reserve the juices, then slice the clams. Set aside.
- 2. In a bowl, combine the juices with the garlic, remaining olive oil, vinegar and salt. Fold in the clams, onion, fennel and capers, if using, and set aside for 30 minutes. You could chill it for a couple of days. On its own, it’s a good tapa or antipasto dish.
- 3. Cut the top and bottom off the oranges and place flat-side down on a chopping board. Run a fruit or paring knife down the peel – working just beneath the pith – from top to bottom and all around each orange. Segment or slice into cross-sections.
- 4. Add the oranges, olives and parsley to the salad. Check the seasoning and serve.
Nutritional info
Per serving (based on 2): 432kcals, 27.2g fat (4.2g saturated), 27.3g protein, 20.7g carbs, 17g sugar, 3.6g salt
Wine Recommendation
A chilled white Albariño from Spain’s Rias Baixas region would be a lovely partner for this zingy dish.