Clam, chorizo & white bean stew
This Spanish stew marries the sea and land in a single bowl, combining briny clams with smoky chorizo and creamy beans. The technique here is timing: clams need only minutes to open, so they go in last, preserving their tender texture while absorbing the rich, sherry-spiked broth built from chorizo fat and stock. What makes this dish sing is restraint, the way a handful of aromatics and quality ingredients let each element speak clearly rather than overwhelm.
Instructions
step 1 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. step 2 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. step 3 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..
Watch the video
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
