Discover the Versatility of Almejas con Olla GM: From Soups to Paellas

Description

Almejas, or clams, are a delicious and versatile ingredient that can be used in a variety of dishes. With the Olla GM, you can easily prepare almejas in soups, stews, paellas, and more. The Olla GM’s pressure cooking function helps to infuse the flavors of the almejas into your dishes, creating a rich and flavorful meal.

Ingredients

• 2 pounds of fresh almejas
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 tomato, diced
• 1/2 cup of white wine
• 1 cup of fish or vegetable broth
• 1/4 cup of chopped parsley
• Salt and pepper to taste

Preparation

1. Clean and Prepare the Almejas

Before cooking with almejas, it’s important to clean them thoroughly to remove any sand or grit. Place the almejas in a bowl of cold water and let them sit for about 30 minutes. Then, scrub the shells with a brush to remove any dirt. Rinse the almejas under cold water until the water runs clear.

2. Saute the Aromatics

In the Olla GM, select the «Saute» function and heat some olive oil. Add the diced onion, minced garlic, and diced red bell pepper. Cook until the vegetables are soft and fragrant, about 5 minutes.

Temperature: Medium
Time: 5 minutes

3. Add the Almejas

Add the cleaned almejas to the pot, along with the diced tomato. Stir well to coat the almejas in the aromatics.

4. Deglaze with Wine

Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for a few minutes to cook off the alcohol.

Temperature: High
Time: 2 minutes

5. Pressure Cook the Almejas

Once the wine has reduced slightly, add the fish or vegetable broth to the pot. Season with salt and pepper, then close the lid of the Olla GM and select the «Pressure Cook» function.

Temperature: High
Time: 5 minutes

6. Release Pressure and Serve

After the pressure cooking cycle is complete, carefully release the pressure according to the manufacturer’s instructions. Open the lid and stir in the chopped parsley. Serve the almejas hot, garnished with additional parsley if desired.

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