Chorizo, clams and white beans
Spicy chorizo sausage and black pudding both go extraordinarily well with clams and other shellfish and their sock-it-to-me flavour really brings this dish alive. If you can’t get clams, mussels...
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Cooking tools:
- Dutch oven
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Colander
- Fine-mesh sieve
- Measuring cup
- Paper towel
- Spoon
Ingredients
- 1 fat chorizo sausage, cut into diagonal slices
- 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
- 250ml chicken stock
- 400g can tomatoes
- 2 x 400g cans cannellini beans , drained and rinsed
- 500g clams (or mussels)
- 100g black pudding, or Spanish morcilla , skinned and broken up
- 3 tbsp finely chopped parsley (optional)
- flaked sea salt
- freshly ground black pepper
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