Coquina and Padrón Pepper Seed Omelet

By corlear

Ingredients

• For the coquina clams and their juices:
• 4 oz coquina clams
• For the coquina pil-pil:
• 3/4 cup 0.4º olive oil
• 11/2 tbsp coquina juices (see previous step)
• 2 sheets gelatin (previously rehydrated in cold water)
• For the quail egg yolks:
• 8 quail eggs
• 1/2 cup sunflower oil
• For the Padrón pepper seeds:
• 28 Padrón peppers
• 11/4 cup 0.4º olive oil
• To finish:
• Maldon salt
• virgin olive oil

Details

Servings 4

Preparation

Step 1

For the coquina clams and their juices:
1. Leave the coquina clams in salted water for at least 6 hours so that they release any sand. Repeat the operation.
2. Lift the clams with your hands so the sand stays in the bowl.
3. Plunge small batches of the clams into boiling water for 5 to 6 seconds.
4. Separate the mollusk from the shell and keep the clams in their sieved juices.

For the coquina pil-pil:
1. Put the sheets of gelatin with the drained coquina juices, gently heat until the gelatin has dissolved.
2. Gradually add the oil and whisk with a hand whisk next to a heat source of around 120ºF.
3. It should have the consistency of a thick sauce. Season with salt.

For the quail egg yolks:
1. Separate the yolks from the whites and keep them in sunflower oil.

For the Padrón pepper seeds:
1. Fry the peppers in piping hot olive oil for 20 seconds.
2. Use a slotted spoon to remove them and drain on kitchen paper.
3. Use a pair of scissors to cut the base of the stem and remove the seed pods and keep on one side.

Final Steps & Preparation:
1. Put 2 egg yolks in a small dish.
2. Place the 8 coquina clams and the 7 Padrón pepper seeds around them.
3. Heat in the salamandra for 10 seconds and drizzle with the coquina pil-pil.
4. Finish by putting the Maldon salt on the egg yolks, the Padrón pepper seeds and drizzle with the virgin olive oil.