The Sangria Bar’s Almejas A La Sidra

This Spanish seafood classic combines clams, chorizo, tomatoes, garlic, chilli and Spanish cider (sidra), and trust us – you’re going to want some crusty bread to soak up every last bit.


-1kg Clams
-3 cloves garlic
-3 red chillies, sliced
-200g Spanish Chorizo, sliced
-Extra virgin olive oil
-2 Truss tomatoes, chopped
-300ml Sidra


Place the oil, Garlic and chilli in a large sauce pan, on a gentle heat.

Wait until the garlic is golden, turn the fire up then add the chorizo, tomato, clams and the Sidra.

Cover the sauce pan with a lid and wait til all the clams open.

Serve with crusty bread and a sprinkle of fresh parsley.

Take me to The Sangria Bar

Cuisine: Spanish

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