Can of Mollusks from Málaga with Verdiales Olive Juice and Raf Tomato Pearls

Preparation

Open up the clams in the traditional way by inserting the tip of a small knife along the sides to cut through the muscles. This must be done no more than 1 hour before serving to ensure that the mollusks are still fresh. Then cook the snails for half an hour (although the cooking time will depend on their size).

For the dressing
Mix the juice from the 2 limes and the extra virgin olive oil with the Maldon salt.

For the Verdiales olive juice
If dressed Verdiales olives are not available, place stoned Verdiales olives in a dressing of herbs such as fennel, thyme, rosemary and bay leaf, with lemon and orange rinds, garlic, a chili pepper and water. Leave to marinate for at least three days. Drain the olives and crush in the blender, then add the xanthan gum and beat with an electric beater. Transfer to a squeezer bottle.

For the tomato water
Carefully wash the Raf tomatoes and remove the stems. Cut into quarters and crush by hand for about 10 minutes. Add salt and place in a cloth filter. Hang in cold storage until all the vegetable water has drained out, for about 12 hours. Set aside the tomato water.

For the nitro olive oil and tomato pearls
Mix the tomato water, Arbequina oil and salt and transfer to a siphon. Attach 2 cartridges and very carefully spray into the nitrogen. Leave for 1 minute, then sieve through a fine chinois. Chill at -30ºC / -22ºF.

Spanish recipe: Can of mollusks from Málaga with Verdiales olive juice and nitro olive oil with Raf tomato pearls. Photo by: Toya Legido/©ICEX.

Presentation

Dress the mollusks with the lime, olive oil and salt and place in a can together with a Raf tomato seed. Decorate with Verdiales olive juice using the squeezer bottle and finally, add the nitro olive oil and tomato pearls.

Chef's Remark:

"A simple but surprising way of eating shellfish without the shells. The nitrogen technique is used to give texture and elegance to this new dish."

Preparation by: Dani García

Spanish Olive Oil Avant-Garde Cuisine

RELATED PRODUCTS

Olives, Sauces & nuts

Preserves

RELATED RECIPES

Anchovies marinated in Sherry vinegar with caramelized onion and Manzanilla olive sorbet with orange and lemon juice

Time

20 minutes

12 smooth clams
12 warty venus clams
12 large marine snails
1 raf tomato seed (an exquisite variety of tomatoes grown in Almería, Andalusia)
2 limes
Maldon salt
100 ml Spanish extra virgin olive oil
200 gr dressed, stoned Verdiales olives
2 gr xanthan gum
1 kg raf tomatoes
250 gr tomato water
250 gr Spanish variety Arbequina extra virgin olive oil

12 smooth clams
12 warty venus clams
12 large marine snails
1 raf tomato seed (an exquisite variety of tomatoes grown in Almería, Andalusia)
2 limes
Maldon salt
3.645 fl. oz Spanish extra virgin olive oil
7.055 oz dressed, stoned Verdiales olives
0.071 oz xanthan gum
2.445 lb raf tomatoes
8.818 oz tomato water
8.818 oz Spanish variety Arbequina extra virgin olive oil

12 smooth clams
12 warty venus clams
12 large marine snails
1 raf tomato seed (an exquisite variety of tomatoes grown in Almería, Andalusia)
2 limes
Maldon salt
0.423 cup Spanish extra virgin olive oil
0.95 cup dressed, stoned Verdiales olives
0.039 cup xanthan gum
2.445 lb raf tomatoes
1.18 cup tomato water
1.18 cup Spanish variety Arbequina extra virgin olive oil

Wine match

Antonio Ramírez

The saline, iodine notes of Manzanilla San León Reserva de Familia, by Herederos de Argüeso (DO Manzanilla - Sanlúcar de Barrameda), combine perfectly with the shellfish, and the strength of this wine gives character to the olive oil and tomato flavors.