Coquinas al Ajillo

Inspired by the beachfront tables at Nuevo Reino in San Pedro de Alcántara, these coquinas al ajillo represent southern Spanish seafood at its most primal and refined. A blisteringly fast sauté coaxed with fruity extra virgin olive oil and bone-dry Manzanilla captures every drop of the sweet, briny liquor within a shimmering, emulsified sauce. Finished with a burst of lemon, it demands nothing more than a warm loaf of crusty bread to swipe the pan clean.

The Bistro Recipe

An homage to Nuevo Reino in Marbella: tender, purple-tinged wedge clams cooked at blistering speed in a glossy emulsified pan sauce of rich olive oil, sliced garlic, and dry sherry.

Prep Time 15 mins

Cook Time 5 mins

Total Time 20 mins

Servings 2

Method Pan-Sear

Scale

1x 2x 3x

Units

US Metric

Ingredients

The Seafood & Pan Emulsion

• 1.1 lb fresh coquinas (wedge clams), rinsed and purged
• 0.25 cup high-quality extra virgin olive oil
• 4 pieces garlic cloves, thinly sliced
• 0.25 cup Manzanilla sherry or dry crisp white wine
• 1 pinch dried red pepper flakes (optional)
• Flaky sea salt & freshly cracked black pepper, to taste
• 0.5 pieces fresh lemon, cut in half for serving

Instructions

1. 1
   Purge Clams

   Submerge the coquinas in cold salted water for 2 hours; lift out gently with your hands to avoid grit.

2. 2
   Bloom Garlic

   Warm the olive oil in a wide skillet and gently sizzle the garlic until fragrant and pale gold.

3. 3
   Flash & Steam

   Crank heat to high, dump in the clams, pour in Manzanilla, and cover tightly for 90 seconds until shells pop.

4. 4
   Emulsify & Plate

   Uncover, swirl the pan rapidly over residual heat to gloss the liquor with oil, and pour into a warm bowl.

Bistro Tip: Coquinas are small and delicate; remove them from direct heat the second they hinge open. Carryover heat will complete the cooking while keeping the clam meat buttery, tender, and juicy.

Pairing Note

Suggested Pairing: Manzanilla Pasada or chilled Fino Sherry. The briny yeast notes and piercing acidity slice cleanly through the fragrant olive oil emulsion.

Inspiration from Nuevo Reino

Nuevo Reino

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