Clam, chorizo & white bean stew

Seafood · Spanish classic.

Ingredients

• 50g Chorizo
• 1 chopped Onion
• 1 Garlic Clove
• Bunch Parsley
• 200ml Vegetable Stock
• 400g Tinned Tomatos
• 400g Butter Beans
• 1 teaspoon Sherry vinegar
• 600g Clams
• To serve Crusty Bread

Method

1. Fry — 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.
2. Add ingredients — Add the onion and cook for 5 mins until starting to soften.
3. Fry — Then add the garlic and finely chopped parsley, and fry for 1 min more.
4. Bring to a boil — Pour on the stock and tomatoes. Bring to the boil, reduce the heat, then add the beans and sherry vinegar.
5. Simmer — Simmer for 10 mins until the liquid is slightly reduced.
6. Cover and cook — Scatter over the clams, cover with the lid and steam for 2-4 mins, shaking the pan occasionally until the clams are open.
7. Season — Have a little taste before seasoning, as the clams can be quite salty.
8. Prep and chop — Then scatter over the chopped parsley. Eat with lots of crusty bread.

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