Cuisine from Spain Podcast 12 – Almejas a la Marinera and Pimientos del Padron

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Almejas a la marinera

Almejas (clams) a la Marinera

There are many variations on this recipe, depending where you have it. Sometimes it has a light green sauce if it is made with parsley, or red if you use paprika, in which case it can be either spicy if you use hot paprika, or mild if you use sweet paprika. Any of these combinations is delicious but I have a particular preference for the mild red one, which is the one described below.

Preparation time: 25 mins


1/2 Kg (1 pound) clams
1/2 onion
2 garlic cloves
2 sticks of fresh parsley chopped up in very small pieces
1 tablespoon of flour
1 glass of white wine
3 tablespoon of olive oil
1 teaspoon sweet or hot paprika


Firstly wash the clams by placing them to soak in cold water with a pinch of salt for 10 minutes, so that they release any remaining sand. Meanwhile, chop up the onion into 1/2 cm (1/4 inch) squares, peel and crush the garlic cloves, and wash and finely chop the parsley. At this point put the clams in a sieve so you have them ready when you need them.

Select a medium-sized saucepan and pour in 3 tablespoons of olive oil (or until the bottom is completely covered). When the oil starts to smoke add the onion bits and cook for about 5 minutes at medium heat, or until the onion is soft. Then add the garlic and cook for another minute, add a tablespoon of flour and a teaspoon of paprika, and stir it with a wooden spoon so they get coated with the oil and don’t burn. After 30 seconds add a glass of white wine and a pinch of salt, and drop the clams into the mixture and stir them while they open. As soon as they open they are done, but as some take longer than others to open you can take them out and place them on a serving dish as they do so. When all of them are open (remove and discard those that don’t open), pour the sauce over the clams and sprinkle a bit of parsley over the top.

Tip 1 – When you finish eating the clams, soak a bit of bread in the sauce, it’s delicious!

Pimientos del padron

Almejas a la marinera

These small green peppers come from Galicia but can be found in markets all around Spain and are delicious to have as a tapa.

There is a Spanish saying which goes "Pimientos del padrón some are hot and some are not” – usually they are not spicy, but every now and again you find a real scorcher that can bring tears to your eyes (or in Marina’s case cause hiccups)!

Preparation time: 6 minutes


1/2 Kg (1 pound) Pimientos del Padrón
2 teaspoons of rock salt
3 tablespoons of olive oil


For this recipe you need to use a big frying pan or divide the peppers in to two lots and cook them separately. Cover the bottom of the frying pan with olive oil, and when it starts to smoke add the peppers. Sprinkle the salt on top and swirl the frying pan as if it was a wok, so the peppers fry evenly all over. Let them cook for about 5 minutes or until they start to wrinkle. Place them onto a serving plate and eat while they are still hot.

Comment on these recipes in the Notes from Spain forum.

6 thoughts on “Cuisine from Spain Podcast 12 – Almejas a la Marinera and Pimientos del Padron

  1. Richard

    Hello Marina and Ben – First wanted to say great site and podcast, truly enjoyable.

    I wanted to let you know I recently reviewed this podcast and posted it on my sites. ( as well as the one above)

    You can view the review at

    I also wanted to invite you to take part in a new feature my site is running. Basically I request from podcasts that I review a favorite recipe of theirs that I share with my readers.

    In return, I post it in my newsletter, on the blog and in 2 locations on the main site with credits everywere stating where the recipe came from, who submitted it, links to your podcast etc.

    If you are interested, please let me know.

    I am looking forward to your next show.

    Take care.

  2. Marina

    Hi Richard,

    Thanks for your review!

    Of course we will be very happy to share a recipy with you and your readers, I’ve got your e-mail address so I’ll get back to you later today.


  3. Terri

    You were interested in knowing if Pimientos del Padron were available in other parts of the world, so I Googled them and found the following website with an article about them that had been in the San Francisco Chronicle in 2002, a newspaper in California, in the US– . The interesting article lead me to another website, , where they grow the peppers near San Francisco and sell them in area Farmer’s Markets. I have just emailed the farms to see if I can have some shipped to me when they are in season. By the way, my Google search also revealed a site in the UK that grows and sells the Pimientos del Padron- .

  4. Ming the Merciless

    Thanks for the great photos and explanation of pimientos del padron. Am going to Barcelona for my a vacation next month, my first time in Spain and am reading as much as I can about tapas.

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