Creamy corn and clam cazuela with merkén-roasted potatoes

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon merkén, the dried oregano, 1/2 teaspoon salt, and a little black pepper. Spread on a tray and roast for 30 to 35 minutes at 425°F / 220°C, turning halfway through, until golden and tender.

2. 2

   While the potatoes roast, set a wide pot over medium heat. Add the butter and the remaining tablespoon of olive oil. Add the onion and cook for 5 minutes until translucent. Stir in the garlic, paprika, and the remaining teaspoon of merkén, and cook 1 minute more.

3. 3

   Sprinkle the flour over the onion mixture and stir for 1 minute to create a light thickening base. Pour in the white wine and cook for 2 minutes, scraping the bottom of the pot to blend in the flavor.

4. 4

   Add the hot broth, bay leaves, and 250 g (about 1 2/3 cups) of the corn. Simmer over medium heat for 8 minutes. Remove the bay leaves and carefully blend the mixture until you get a rustic cream. Return it to the pot.

5. 5

   Stir in the remaining corn, the cream, half of the parsley, 1/2 teaspoon salt, and black pepper to taste. Cook over low heat for 5 minutes, stirring from time to time.

6. 6

   Add the cleaned clams to the pot, cover, and cook for 6 to 8 minutes until they open. Discard any clams that do not open after cooking.

7. 7

   Add the lemon juice and taste for salt. Gently fold in the roasted merkén potatoes, reserving a small handful for topping if you want extra texture.

8. 8

   Serve the cazuela very hot, finished with the remaining parsley and the reserved potatoes. If desired, pair with a simple green salad or an extra spoonful of hot broth to loosen the texture.