How to make Chorizo, Clams and White Beans.
INGREDIENTS: Serves 4
- 1 chorizo sausage, cut into diagonal slices
- 100g Spanish morcilla, skinned and broken up
- 500g clams
- 2 x 400g cans cannellini beans, drained and rinsed
- 250ml chicken stock
- 400g can tomatoes
- 1 red onion, cut into thin wedges
- 2 garlic cloves, finely chopped
- ½ tsp sweet smoked paprika
- a large sprig of thyme
- 50ml dry sherry
- 3 tbsp finely chopped parsley (optional)
- flaked sea salt
- freshly ground black pepper
- Place a large flame-proof casserole dish or a saucepan with a lid on the hob.
- Add the slices of chorizo and cook them on a medium heat until the slices start to brown and the fat is coming out.
- Chorizo can burn quite easily so keep a close eye on it.
- Remove the chorizo from the pan and set it aside.
- Turn down the heat.
- Strain off most of the fat and reserve it, then add the wedges of onion.
- Fry them on a medium heat for several minutes until they’re starting to colour, then add the garlic, paprika and thyme.
- Cook for another minute.
- Add the sherry and allow it to sizzle for a minute or so, then pour in the chicken stock.
- Add the tomatoes and beans and season with salt and pepper.
- Bring to the boil, then turn the heat down to a gentle simmer and cover the pan.
- Leave to cook for 20 minutes while you prepare the clams.
- Wash the clams in cold water.
- Discard any that don’t close when sharply tapped.
- When the beans have finished simmering, put the chorizo back in the pan to warm through.
- Arrange all the clams on top, then cover the pan again and let them steam for 3–4 minutes.
- Meanwhile, heat some of the reserved chorizo fat in a frying pan and quickly fry the black pudding.
- Remove it from the pan and drain on some kitchen paper.
- Check that the clams have opened and chuck out any that haven’t.
- Sprinkle over the black pudding and garnish with lots of finely chopped parsley, if using, then serve at once.
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