Borrajas with clams, a signature dish of Zaragoza's gastronomy

Borrajas with clams is a signature dish of Zaragoza's gastronomy that combines the delicate texture of borraja — an indigenous vegetable from Aragón — with the saltiness and freshness of clams, creating a unique contrast on the palate.

What is borraja?

Borraja (Borago officinalis) is a vegetable with juicy stems and velvety leaves, with a flavor slightly resembling cucumber, rich in mucilage and minerals. It is cultivated in gardens along the Ebro River and reaches tables between winter and spring.

How are borrajas with clams prepared?

• Blanching: the borraja stems are boiled in salted water with a splash of lemon to maintain their intense green color.
• Light sauté: chopped garlic and parsley are browned in extra virgin olive oil.
• Addition of clams: after adding a glass of white wine or light broth, the clams are steamed until they open.
• Plating: the borraja is mixed with the resulting juice and clams, finished with a drizzle of raw oil and a few drops of its own broth.

What is its origin and history?

In the Ebro Valley, borraja was a humble garden vegetable whose surpluses were cooked with seafood from the ports of Tortosa and the Delta. In the mid-20th century, Zaragoza families began fusing both products, giving rise to this recipe now served in the city’s most traditional restaurants.

What wines pair well with borrajas with clams?

Its smooth creaminess and light marine touch call for white wines with good acidity, such as a Garnacha Blanca from Somontano or an Aragonese Chardonnay. It also pairs well with a fresh rosé from Cariñena.

In summary, borrajas with clams perfectly exemplify how Zaragoza cuisine unites land and river: a garden vegetable and the taste of the sea on one plate, full of history, freshness, and simplicity.