Almejas marinera

Almejas marineras

Esta receta como todas la que pongo en este blog, va dirigido, a cocinar en vacaciones. Siendo este uno de los platos más acorde con el lugar al que dirijo esta publicación. Que no deja de ser un servicio más a nuestros clientes que nos visita cada verano alquilándonos una casa, apartamento o villa para sus vacaciones en Tossa de Mar.

Tossa de Mar, pueblo pesquero por tradición.


¡Cómo íbamos a olvidar las almejas marineras en un lugar como este!.

Pues aquí las tenéis, de fácil preparación y donde podremos encontrar las almejas de excelente calidad en las pescaderías recomendadas.


Sofrito de las almejas marineras



 1 Kilo de almejas

1 cebolla

2 dientes de ajo

1 guindilla

1 vaso de vino blanco

1 cucharada de café de pimentón

1 cucharada de postre de harina

1 cucharada sopera de tomate frito

Un poco de perejil picado

Aceite y sal



Cebolla pochada de las almejas marinera



Cogemos una cazuela, ponemos un poco de aceite y doramos el ajo picado y la guindilla. Añadimos la cebolla picada y la reogamos a fuego muy suave. Seguimos poniendo el pimentón, la harina y el tomate frito, todo bien movido y le ponemos el vino blanco.

Dejamos reducir un poco el vino, moviendo sin parar para que no se nos agarre la salsa y todo seguido le echamos las almejas, previamente lavadas en agua con sal.


(Cuando echamos las almejas la salsa estará muy espesa, aunque esto nos parezca raro es como tiene que estar, porque al añadir las almejas, soltará toda su agua y nos aclarará la salsa)


Poniendo la harina a la salsa

Movemos un poco y dejamos que se hagan las almejas. El punto justo es cuando estén todas  abiertas las apartamos del fuego y podemos servir con un poco de perejil picado.


poniendo el tomate frito

Como ves es de lo más fácil, en cuestión de 15 minutos tendremos este plato listo. Ideal para un día de playa en una de las calas de Tossa de Mar. También puedes tenerlas preparadas y al volver, calentar y listo.


¡Buen provecho!


“De J. Gutiérrez Palma” 


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