Galician-style Seafood Pie with Clams and Shrimp (Empanadas con Almejas y Gambas)

Galicia has long been Spain's unexplored jewel. The true taste from the sea in Spain is distinctly from the Galicia region, in northwestern Spain bordering Portugal. The centuries-old fishing tradition has resulted in fish markets throughout the country, and offers the best potpourri of deep-sea fish and shellfish. Seafood of all kinds comes from the Galician coasts and fjords, known as rías.

Galicia is complete, in principle, for seafood lovers and generations of the same families have been involved with the farming, catch and selling of it. These seafarers have Celtic roots. Most everywhere one goes, they will hear the sound of Galicia's favorite instrument, the bagpipes. Even their language, “Galego,” (spelled Gallego in Spanish) is a blended mix with Portuguese and the various Gaelic tongues of Ireland.

So from the history let's get to the matter of food.

The empanada is a meat turnover, pastry or meat pie, and it is found throughout the Hispanic world. However, there are lots of different fillings to use besides meat.

The cooking of this region is different from most other parts of Spain, South and Latin America. The empanada is a cross between a pizza and a pot pie. Since the delicacies from the sea reign in Galicia, their empanadas tend to be stuffed with shellfish or fish. This is iconic of the Galician cuisine. The crusts and fillings will vary from place to place, and nearly every Galician family, restaurant, and cafe claims to have the secret formula for making the best version.

This recipe contains shrimp and clams, however it can be subbed with lobster meat, scallops or mussels. Spanish clams, especially from the northern region, are much larger than clams found elsewhere, and have a more succulent taste. Little neck clams would be the ideal choice to use in this recipe that serves six.

Yields 6 servings 

Ingredients:

• 2 lbs of clams (little-necks)
• ½ pound cleaned and deveined small shrimp
• Pie dough for a standard 8 inch pie
• 2 onions
• 1 red or green pepper
• 1 egg
• water
• ½ cup olive oil
• salt
• parsley (for garnish)

Directions:

1. Cut the onion into thin strips and put it to soften in a heated skillet with ¼ cup of olive oil. Season.
2. Add the pepper, peeled and cut into julienne strips. Season and cook for an additional 8 to 10 minutes.
3. Clean the clams in cool water. Bring to a boil in a saucepan with a little water, covered. Allow to simmer until they open. Remove the meat and place aside.
4. Add the shrimp to a hot skillet with the balance of the olive oil. Cook for 2 to 3 minutes
5. Stretch and roll the pie pastry into a large pie shape and distribute the onion, pepper, shrimp and clams in its center.
6. Close the dough and seal the edges well by pressing with your fingers.
7. Place the empanada on a baking sheet covered with baking paper.
8. Beat an egg and baste the pie. In the center of the pie cut holes with the knife to release the steam while cooking.
9. Bake at 400 º F (preheated oven) for 20 minutes.
10. Cut empanadas as cutting a piece of pie and serve each portion per person.
11. Garnish with a sprig of parsley.

Other posts by Veronica:
Swordfish Alicante Style
Torta de Nueces y Zanahorias (Carrot and Nut Cake)
Canelones Rellenos con Gambas
Pinchos de Gambas (Shrimp Skewers)
Sopa de Crema de Ajo (Cream of Garlic Soup)
Vieiras a la Gallega (Galician Scallops)
Tortilla Española (Spanish Omelet)
Albóndigas de Arroz y Espinaca (Rice and Spinach Meatballs)
Crema Catalana (Catalonian Custard)

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