Clam, Chorizo & Mixed Bean Stew

I had some left over chorizo sausage in my fridge from a breakfast recipe. This therefore gave me inspiration to use the remaining for a new dish and when I chanced upon this stew, I knew it was the right recipe. This recipe comes from the monthly BBC Goodfood magazine.



I really like this magazine and have been diligently purchasing a copy over the last six months from my local newstand vendor whenever a new issue comes out. This magazine is very visual with beautifully plated dishes and the photography is amazing - practically jumps out at you! Simple, easy to prepare dishes is probably their motto, although there are some slightly more complicated recipes as well. They are also not afraid to publish recipes that sometimes takes short cuts and this is exactly what some of us want. Epecially if we already have a full-time day job.



Clam, Chorizo & Mixed Bean Stew
Recipe Adapted from BBC Goodfood
Serves 2

Ingredients:

50g chorizo sausage, diced
1 onion, finely chopped
1 clove garlic, crushed and roughly chopped
Small bunch of mixed herbs, basil, parsley,roughly chopped
200ml hot stock, fish or vegetable
400g canned stewed tomatoes, roughly diced
400g canned mixed beans, rinsed and drained
600g white clams (or mussels)
1 tsp red wine vinegar
Black pepper and salt to taste
Extra chopped parsley for dressing

Method:

1) Fry the chorizo in a large frying pan with a lid, over medium heat until it starts to crisp and release its oil. Add the onion and cook for 5 mins until it starts to soften. Then add the garlic and chopped herbs and fry for another 1 minute.

2) Pour in the stock and tomatoes. Bring to a boil, reduce the heat and add in the beans and red wine vinegar. Simmer for 10 - 15 minutes until the liquid has slightly reduced.

3) Scatter the clams into the pan, cover with lid and let it steam for 2 - 4 minutes. Shake the pan occassional to let the clams open. Remove lid, discard any clams that have not opened as they are likely bad.

4) Season to taste with black pepper and salt. Remove from heat and serve in bowls. Scatter some parsley on top and serve with crusty bread.