Clam, chorizo & white bean stew
A rustic Spanish seafood stew combining chorizo, clams, and white beans in a tomato-stock base, finished with parsley and served with crusty bread.
Pasos
- 1
Fry the chorizo in a large frying pan with a lid over medium heat until it starts to crisp up and release its oil. Add the onion and cook for 5 minutes until starting to soften. Then add the garlic and finely chopped parsley, and fry for 1 more minute.
- 2
Pour in the stock and tomatoes. Bring to a boil, reduce the heat, then add the beans and sherry vinegar. Simmer for 10 minutes until the liquid is slightly reduced.
- 3
Scatter the clams over the top, cover with the lid and steam for 2-4 minutes until the clams open, shaking the pan occasionally. Taste before seasoning, as the clams can be quite salty. Scatter over the chopped parsley and serve with plenty of crusty bread.
