Clam and Chorizo Stew with Red Kidney Beans

This light and aromatic stew, infused with smokiness from the chorizo and paprika, is perfect served with baguette bread to mop everything up. The spicy kick of the chorizo pairs brilliantly with the clams, paying homage to classic Spanish flavours. This dish is comes together in one pot in less than 40 minutes, and really is a must try.

Serves 4

Ingredients:

• 100g chorizo

• 200g white onion

• 3 garlic cloves

• 7g smoked paprika

• 400g chopped tomatoes

• 400g red kidney beans

• 400g vegetable stock

• 800g clams

• 20g chives

• 20g parsley

Method:

• Place the clams into a large bowl filled with cold water and salt. Leave them for around 30 minutes to remove any impurities.

• In a large pot on a medium heat, add in the diced chorizo and fry until the fat renders and it begins to crisp. Add the diced onion and cook for five minutes until soft, before adding in the diced garlic. Once aromatic, add in the paprika and stir it through.

• Add in the rinsed red kidney beans, along with the chopped tomatoes. Bring to a simmer and season with salt and pepper, before pouring over the vegetable stock. Bring everything to a boil, then reduce the heat and simmer for 15 minutes.

• Rinse the clams and scrub them clean, before adding to the pot and simmering for 4 minutes covered with a lid.

• Once all the clams have opened, taste and season the stew before stirring through the chopped parsley. Top with some chives and serve with warm baguette bread for a real treat.