Clam, chorizo & white bean stew
Clam, chorizo & white bean stew — a hearty Spanish seafood recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Seafood, Spanish
Ingredients
- 50 pcs chorizo
- 1 g onions
- 1 pcs garlic cloves
- 1 g parsley
- 200 ml vegetable stock
- 400 g tinned tomatos
- 400 g butter beans
- 1 tsp sherry vinegar
- 600 g clams
- 1 pcs to serve crusty bread
Instructions
- Warm a large frying pan fitted with a lid over medium heat and fry the chorizo until it begins to crisp and releases its oil.
- Add the onion and cook for about 5 minutes, until it begins to soften.
- Stir in the garlic and the finely chopped parsley and cook for another minute.
- Pour in the stock and the tomatoes.
- Bring to a boil, then lower the heat and add the beans and sherry vinegar.
- Let it simmer for 10 minutes, until the liquid has reduced slightly.
- Scatter the clams over the mixture, cover with the lid and steam for 2-4 minutes, shaking the pan occasionally, until the clams have opened.
- Taste before seasoning—the clams can be quite salty—and adjust seasoning as needed.
- Sprinkle over the chopped parsley and serve with plenty of crusty bread.