Antonio Sotos

Clams in saffron sauce


Ingredients (4 servings)

  • 4 dozen clams
  • 2 onions finely chopped
  • 2 cloves of garlic, coarsely chopped
  • olive oil
  • salt
  • pepper
  • 0.15 g SAFFROMAN saffron

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 heat for 2 or 3 minutes until they start to brown.

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.




Ingredients (4 servings)

  • 4 large prawns
  • 4 large lobsters
  • 12 mussels
  • 150g squids
  • 150g cuttlefish
  • 2 medium-sized tomatoes, skinned and finely chopped
  • 1 clove of garlic, coarsely chopped
  • ½ onion, finely chopped
  • 500g rice
  • 1 teaspoon of sweet paprika
  • Olive oil
  • Water
  • Salt
  • 0.15g SAFFROMAN saffron

Heat some olive oil in a “paella” (round flat pan with two handles). When the olive oil is hot add the prawns and lobsters for a minute, remove and put aside. Add the squids and cuttlefish and fry gently for 3 or 4 minutes.
Then add the chopped tomatoes and the onion and fry on a low heat for another 2 or 3 minutes till the onion starts to brown. Put the garlic, add sweet paprika and stir with the rest of the ingredients, then add water and season with salt. After 15 minutes add the rice and the saffron. 10 minutes later add the prawns, lobsters and mussels over the rice. Once the rice is cooked and the mussels have opened, it is ready to eat.



Saffron Ice-cream



  • 4 egg yolks
  • 500g whole milk
  • 200g sugar
  • 40g extra virgin oil
  • 20g ground almonds
  • 1 spoonful of corn starch
  • 1 teaspoon saffron threads


In a casserole, heat the milk together with the saffron threads and let cook on a slow heat for 10 minutes, stirring constantly, without letting it boil. Mix the sugar, the yokes and the corn starch, then add the mixture to the milk and saffron in the casserole. Let the cream cook in a low heat (without boiling) until it has thickened so that it completely covers the back of a teaspoon. Remove the casserole from heat and add the olive oil together with the ground almonds. Stir the mixture and let it freeze for a few hours in a plastic container or an ice-cube cooler. It is necessary to stir from time to time not to have the ice-cream crystalize. If you have a food processor, you can also grind the mixture to break the ice crystals and then put it back into the freezer.


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