Begin by rinsing the fresh clams under cold running water to remove any grit or sand. Use your hands to scrub the shells gently, ensuring they’re clean.

In a large skillet, heat the extra virgin olive oil over medium heat. Once shimmering, add the minced garlic and diced onion. Sauté for about 3 minutes, or until the onion becomes translucent and fragrant.

Stir in both the sweet smoked and hot smoked Spanish paprika into the pan, mixing well for about 1 minute.

Pour in the canned diced tomatoes along with a pinch of sea salt and black pepper. Stir and bring to a gentle simmer over medium heat for about 5 minutes.

Carefully add the cleaned clams to the sauce, cover with a lid, and lower the heat to medium-low. Allow them to cook for 6 to 8 minutes or until the clams open.

Check the clams and discard any that haven’t opened. Toss the remaining clams gently to coat them in the sauce.

Serve the dish directly from the skillet and garnish generously with freshly chopped parsley.