La Salut’s botifarra, beans and clams – Gourmet Traveller

Ingredients

• 1 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 botifarra sausages (120gm each; see note)
• 500 gm clams (vongole), purged
• 80 ml (⅓ cup) dry white wine
• 2 400gm canned white beans, drained (see note)
• 3 tsp Moscatel vinegar (see note) or sherry vinegar, plus extra for drizzling
• 1 garlic clove, finely chopped
• ½ tsp smoked paprika
• Bean salad
• 150 gm podded broad beans (200gm unpodded), blanched and peeled
• ½ cup each loosely packed flat-leaf parsley and mint leaves, coarsely chopped
• 1 red onion, finely chopped
• 1½ tbsp Moscatel or sherry vinegar
• 2 tbsp extra-virgin olive oil