La Curiosa
Navajas – Galician scallops, 6–8 pieces
Harvested by divers, pickled with lemon and bay leaf
Sales unit: 130 g can
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Navajas are the long, narrow razor clams that stand upright in the sandy bottom of the Rías. They are not harvested with a net, but individually: divers pick them by hand from the seabed. It is laborious, but explains why a good can of navajas costs its price and why the clams are intact inside.
La Curiosa harvests the navajas, carefully cleans them, and places them by hand in the can, six to eight at a time. The brine is almost nothing and just right: water, sea salt, a hint of lemon, a little onion, a bay leaf. The list of ingredients is so short you can learn it by heart, and the sand that usually gets eaten with navajas stays outside.
The taste is more delicate than almost any other shellfish, sweet, tender, of the clear sea. That is why: do nothing with them. Open the can, put the clams on a plate, a few drops of good olive oil or a squeeze of lemon, and serve with bread and a very cold Albariño. By the way, the brine is too good to pour away; a sip of it belongs in your glass or in the next fish stock.
More about the producer: La Curiosa – Galician preserves without a family tree
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