24 Aug CPN – Cuisine From Spain #12
Cuisine From Spain #12: Marinara Clams and Padrón Peppers
Marinara Clams: 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.
Padron Peppers: 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)!
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