Cooking time: 30 min
Brown the chopped garlic in the olive oil in a cast-iron pan.
Wash the clams well and add them and the paprika to the pan.
Sauté them adding the manzanilla and the salt.
Continue doing this over a low flame until all the clams have opened.
Garnish with freshly chopped parsley.
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
Perfect with fish, seafood and all styles of food from the sea.
In traditional wide rimmed catavinos or in a white wine glass.