Welcome Dear Paulina Readers Kitchen! If they are familiar with seafood, they may know the knives but if not, this post will surprise them in many ways. First because we are going to talk about what are the grilled razors and second because the recipe is as easy as popular in Spanish and Mediterranean cuisine.
In case they wondered what they are and why they are called like this: the razors are bivalve molluscs found in sea waters and have a long and narrow shell, similar to a razor, hence their name. The grilled razors are preparing the shells and cooking the grilled or iron mollusks.
To get an idea of what we have just described, imagine an elongated clam (apologies in advance to marine biologists who are already grabbing their heads, it is only a comparison).
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On grilled knives
It is a dish that has evolved over time in different Mediterranean regions, especially in Spain . In Spanish cuisine, razors are highly appreciated and consumed in different preparations, including grilled with garlic and parsley. This combination of classic flavors provides an aromatic touch to seafood dishes.
Spain, with its wide coast and Marisquera tradition, has developed a wide variety of grilled seafood recipes and grilled razors with garlic and parsley are a popular option in many coastal regions, such as Galicia, Asturias, Basque Country and Catalonia. That is to say that it is typical of the Galician coast.
In these areas, it is common to find restaurants and seafood -specialized bars offered by plates such as a lid or ration, accompanied by chopped garlic and parsley, olive oil and sometimes, also lemon. This dish stands out for its simplicity and highlights the fresh and natural flavors of the knives.
If they like this type of sea fruits they can also make clams to the sailor and spicy mussels .
How to prepare razors
As a first measure, when buying knives, it is advisable to choose those that are alive and fresh. The shells must be closed or closed when they are touched. If a razor has the shell open and does not close when it is gently hits, it is better to avoid it, since it could be dead.
Before cooking grilled knives, it is important to make sure they are alive . They should be washed well to eliminate sand and impurities. Then, the shells open and the mollusk is extracted.
- Initial rinse : place the knives in a container with cold water and let them rest for a few minutes. This will help loosen the sand and dirt they may have attached to the shells.
- Brushing : Take out the water knives and, using a kitchen brush of soft bristles, rub the shells vigorously to eliminate sand and impurities. Pay special attention to the rough parts of the shells.
- Individual cleaning : take each knife individually and, with a knife or a brush, remove any rest of dirt or beard that may be inside the shells. Rinse them again under running water to eliminate loose waste.
- Optional soaking : If sand remains still persist, you can immerse the knives in cold water with salt for a few minutes. This will help you release the sand and facilitate its elimination.
- Final rinse : rinse again under running water knives to make sure they are completely clean and sand -free.
What can the grilled knives be accompanied?
Grilled razors are usually served as a main dish or as part of a lid or ration . They can be enjoyed alone or accompanied by some sauces such as garlic and parsley, white wine or spicy tomato. They can also be combined with other seafood varieties.
Grilled razor and parsley recipe
This recipe is a perfect mix of flavors. Navajas have a sweet and soft taste, with a tender and firm texture. They are highly appreciated for their delicate sea flavor and the combination with garlic and parsley enhances it perfectly.
Yield : 2 people
Preparation time : 35 minutes
Ingredients
- 500 gr of fresh and lively knives
- 4 garlic cloves
- 1/4 cup of chopped fresh parsley
- Extra virgin olive oil
- Salt to taste
- Black pepper to taste
- Lemon (optional, to serve)
How to make grilled razors and easy and fast parsley
- Peel and finely chop the garlic cloves. In a small bowl, mix it with chopped fresh parsley. Add salt and pepper to taste. Reserve this mixture.
- Put an iron over medium heat and let it heat, then place the knives on it. Cook on both sides for 2-3 minutes, until they are slightly golden. Avoid cooking them in excess so that they do not become gums.
- Remove the plate knives and place them on a plate. Sprinkle the mixture of garlic and parsley over the knives, making sure to cover them well. Water some extra and, optional virgin olive oil, squeeze some fresh lemon juice above. Serve hot.