Clam, chorizo & white bean stew

Ingredients

• 50 gChorizo
• 150 gOnion
• 5 gGarlic
• 30 gParsley
• 200 mlBroth
• 400 gTomato
• 400 gButter bean
• 1 tspSherry vinegar
• 600 gMussel
• 200 gBread

Instructions

1. 1

   Step 1: Fry the chorizo

   • Fry the chorizo in a large frying pan (with lid) over medium heat until it crisps and releases oil.
   • Add the chopped onion and fry for about 5 minutes until softened.
   • Add the garlic and finely chopped parsley and fry for 1 more minute.
2. 2

   Step 2: Add stock, tomatoes and beans

   • Pour in the vegetable stock and tinned tomatoes and bring to the boil.
   • Reduce the heat, add the butter beans and sherry vinegar.
   • Simmer for about 10 minutes until the liquid has reduced slightly.
3. 3

   Step 3: Steam the clams and serve

   • Scatter the clams over the stew, cover and steam for 2–4 minutes, shaking occasionally, until the clams open.
   • Taste before seasoning, sprinkle with chopped parsley and serve with crusty bread.