The spicy kick of chorizo works brilliantly with seafood in this Spanish dish from James Martin
Prep:15 mins
Serves 2
50g chorizo, diced1 onion, finely chopped1 garlic clove, crushedsmall bunch flat-leaf parsley, ½ finely chopped, ½ roughly chopped200ml hot stock, fish or vegetable400g can chopped tomatoes400g can butter beans or white beans, rinsed and drained1 tsp sherry vinegar600g clams, cleanedcrusty bread, to serve
STEP 1Fry 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 2Pour 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 3Scatter 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.
