Clam, Chorizo & White Bean Stew
A hearty Spanish-style stew of crisp chorizo, clams and butter beans in a rich tomato and vegetable stock broth.
- 35 min
- 570 kcal
- Spanish
- Stew
- Seafood
Mellowpan tip: Every timed step gets its own timer in cook mode.
Ingredients
For 2 servings
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Steps
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Step 1:
Fry the chorizo in a large frying pan with a lid over a medium heat until it starts to crisp and release its oil.
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Step 2:
Add the chopped onion and cook for 5 minutes, until it starts to soften.
5 min -
Step 3:
Add the garlic and finely chopped parsley, then fry for 1 minute more.
1 min -
Step 4:
Pour in the vegetable stock and tinned tomatoes.
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Step 5:
Bring to the boil, reduce the heat, then add the butter beans and sherry vinegar.
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Step 6:
Simmer for 10 minutes, until the liquid is slightly reduced.
10 min -
Step 7:
Scatter over the clams, cover with the lid and steam for 2–4 minutes, shaking the pan occasionally, until the clams open.
2–4 min -
Step 8:
Taste before seasoning, as the clams can be quite salty.
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Step 9:
Scatter over the remaining chopped parsley.
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Step 10:
Serve with plenty of crusty bread.
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