Sauté the prawns and the Dublin bay prawns in a pan with olive oil for three minutes. Add Ametlla +, the broth, the wine and the clams to the pan.
Let everything cook for about 5 minutes. Take the prawns and the dublin bay prawns out of the pan, and let cook with the clams for 4 minutes. Once the sauce has the desired texture, reintroduce the prawns and the dublin bay prawns. Finally serve and enjoy.
- 4 Tablespoons olive oil
- 4 Large prawns (from Sóller or similar)
- 4 Dublin bay prawns
- ½ kg clams
- 1 Lobster, optional.
- 1 Envelope AMETLLA+ #2_BÀRBARA
- 200 cl. Fish broth, or water
- 1 Glass white wine