Spanish·non-vegetarian·medium

Clam, chorizo & white bean stew

Name: Clam, chorizo & white bean stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
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

Alright, folks, let's talk about my infamous Clam, Chorizo & White Bean Stew! Trust me, this recipe is a flavor bomb waiting to explode in your mouth. So, first things first, fry up that chorizo until it's nice and crispy. One time, I accidentally burnt the chorizo to a crisp (oops!), and let me tell you, that smoky flavor actually turned out pretty darn delicious! Embrace your mistakes, right? Now, here's a tip for you: when adding the sherry vinegar, don't be shy! A generous splash will take this stew to a whole new level of tangy goodness. You can thank me later. Oh, and let me share a little secret with you: this stew tastes even better the next day, once all the flavors have had a chance to mingle and dance together. So, go ahead and make a big batch – your future self will thank you. Now go on, whip up this Clam, Chorizo & White Bean Stew, grab some crusty bread, and get ready for a culinary fiesta in your mouth! Enjoy!

45 min(prep 15 + cook 30)

4 servings

350 kcal

4.5

Ingredients

Nutrition

350 kcalper serving

Protein25g28%

Carbs40g45%

Fat12g13%

Fiber8g9%

Sugar4g4%

Directions

1
step 1
2
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.
3
step 2
4
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.
5
step 3
6
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.

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