{"id":2985,"date":"2015-01-27T12:32:21","date_gmt":"2015-01-27T12:32:21","guid":{"rendered":"http:\/\/antoniosotos.com\/?p=2985"},"modified":"2015-01-27T12:32:21","modified_gmt":"2015-01-27T12:32:21","slug":"clams-in-saffron-sauce","status":"publish","type":"post","link":"https:\/\/antoniosotos.exploore.es\/en\/clams-in-saffron-sauce\/","title":{"rendered":"Clams in saffron sauce"},"content":{"rendered":"<p><!--:es--><a href=\"http:\/\/antoniosotos.com\/wp-content\/uploads\/2014\/11\/PlatoFinal.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2500\" src=\"http:\/\/antoniosotos.com\/wp-content\/uploads\/2014\/11\/PlatoFinal.jpg\" alt=\"almejas con cebolla y azafr\u00e1n\" width=\"750\" height=\"500\" srcset=\"https:\/\/antoniosotos.exploore.es\/wp-content\/uploads\/2014\/11\/PlatoFinal.jpg 640w, https:\/\/antoniosotos.exploore.es\/wp-content\/uploads\/2014\/11\/PlatoFinal-300x200.jpg 300w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/a>\u00a0<strong>Ingredients (4 servings)<\/strong><\/p>\n<ul>\n<li>4 dozen clams<\/li>\n<li>2 onions finely chopped<\/li>\n<li>2 cloves of garlic, coarsely chopped<\/li>\n<li>olive oil<\/li>\n<li>salt<\/li>\n<li>pepper<\/li>\n<li>0,15 grs. SAFFROMAN saffron<\/li>\n<\/ul>\n<p><strong>Preparation<\/strong><br \/>\nHeat some olive oil in an earthenware casserole. Add the clams and fry gently till they open, remove and put aside. Add the onions and garlic, fry on a low heat for 2 or 3 minutes they start to brown.<\/p>\n<p>Then add the clams to the casserole and season with salt and pepper, stir from time to time. Crush the saffron in a mortar, dissolve in a little water and add to the casserole. Cook for 15 minutes and then it is ready to eat.<br \/>\n<!--:--><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>\u00a0Ingredients (4 servings) 4 dozen clams 2 onions finely chopped 2 cloves of garlic, coarsely chopped olive oil salt pepper 0,15 grs. SAFFROMAN saffron Preparation Heat some olive oil in an earthenware casserole. Add the clams and fry gently till they open, remove and put aside. Add the onions and garlic, fry on a low [&hellip;]<!-- AddThis Advanced Settings generic via filter on wp_trim_excerpt --><\/p>\n","protected":false},"author":1,"featured_media":2500,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[84],"tags":[95,94,96],"class_list":["post-2985","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-clams","tag-recipes","tag-saffron-sauce"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Clams in saffron sauce - Antonio Sotos<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Clams in saffron sauce - Antonio Sotos\" \/>\n<meta property=\"og:description\" content=\"\u00a0Ingredients (4 servings) 4 dozen clams 2 onions finely chopped 2 cloves of garlic, coarsely chopped olive oil salt pepper 0,15 grs. SAFFROMAN saffron Preparation Heat some olive oil in an earthenware casserole. Add the clams and fry gently till they open, remove and put aside. 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