Pescatarian
2
Spanish
Clam, chorizo & white bean stew
Allergens: Gluten, Molluscs, Sulphites
Smoky chorizo and beans with clams in a tomato broth, a Spanish-flecked seaside stew.
Ingredients
- Stock cubes 200 ml
- Fresh parsley
- Garlic 1
- Onion 1
- Clams 600 g
- Chorizo 50 g
- Bread
- Butter beans 400 g
- Chopped tomatoes 400 g
- Sherry vinegar 1 tsp
Method
- Fry the chorizo in a large frying pan with a lid, over a medium heat until it is starting to crisp up and release its oil.
- Add the onion and cook for 5 mins until starting to soften.
- Then add the garlic and finely chopped parsley, and fry for 1 min more.
- Pour on the stock and tomatoes.
- Bring to the boil, reduce the heat, then add the beans and sherry vinegar.
- Simmer for 10 mins until the liquid is slightly reduced.
- Scatter over the clams, cover with the lid and steam for 2-4 mins, shaking the pan occasionally until the clams are open.
- Have a little taste before seasoning, as the clams can be quite salty.
- Then scatter over the chopped parsley.
- Eat with lots of crusty bread.