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Fish and Seafood

Clams à la Marinera and Galician Style Hake

Jaime Carlos Alvariñas combines traditional Galician cuisine prepared and presented in a more refined way.

35 years ago, when Jaime Carlos Alvariñas' parents came home after working for years in Germany, they opened a Galician specialty restaurant in the fishing village of Combarro. It was where Jaime Carlos Alvariñas learned to cook and, eleven years ago, he and his brother opened the restaurant in a one-time warehouse, which had been used to salt and store sardines.

Clams a la marinera (serves four)
Ingredients: 1 kg fresh clams
1 finely chopped onion
2 finely chopped cloves of garlic
2 Tbsp chopped parsley
20g coarse sea salt
½ finely diced red pepper
½ finely diced green pepper
30g flour
250 ml dry white wine
250 ml extra virgin olive oil
1 bay leaf
1 Tbsp sweet paprika

Preparation:
Wash the clams in sea or salt water, cover them in a pan and simmer them until they open. Heat the olive oil in another pan and lightly brown the garlic cloves. Then add the onion, the red and green peppers and the bay leaf and brown them. Then flour, brown it too, drench with wine, finally add the ground paprika. Pour over the clams and bring to the boil.

Galician Style Hake (serves four)

Ingredients:
1 hake, around 1500g, cut into thick slices
4 large potatoes cut into quarters
1 green pepper cut into quarters
1 onion
1 Tbsp extra virgin olive oil
coarse sea salt

Preparation: Sprinkle salt on the hake slices. Put the potatoes into cold water in a large pot and bring to a boil. Let them simmer for five minutes, then add the peppers, the whole onion and the fish. Turn down the heat and allow to simmer for ten minutes. Drain the fish with the potatoes and peppers then arrange it all on a plate.

For the Ajada sauce: 250 ml extra virgin olive oil
5 finely chopped garlic cloves
2 bay leaves
2 Tbsp sweet ground paprika
25 ml white wine vinegar

Preparation:
Heat the oil in a pan and brown the garlic and bay leaves in it, remove from the heat and allow to cool. Add the ground paprika and vinegar, then stir. Either pour the sauce on to the fish direct or serve in a sauceboat.

Tip:
One way to cool the oil more quickly, before adding the paprika, is to add a boiled potato after frying the garlic. It doesn't just cool the oil more quickly, the potato starch helps to bind the sauce.
You can make Ajada in advance for several meals. It'll keep well in a preserving jar for several weeks and can accompany several dishes.

Enjoy!