Garlicky prawn, clam and chorizo pot recipe
A delicious Spanish-style stew that is just the thing if you’ve managed to stumble across a good fishmonger whilst out and about.
If you can’t get hold of clams for this dish, you could simply replace them with the same quantity of live mussels. It’s worth hunting out really good-quality yellow-fleshed waxy potatoes for this dish as they add such a delicious flavour, plus they manage to hold a nice firm texture even after the stew has simmered for a long while.
Ingredients
- 200 g chorizo, halved and thickly sliced
- 1 large onion, chopped
- 6 garlic cloves, chopped
- 1 red pepper, thickly sliced
- 1 yellow pepper, thickly sliced
- 700 g waxy salad potatoes, peeled and halved if large
- 150 ml white wine
- 200 g can chopped tomatoes
- 250 ml hot fish stock
- 8 large unpeeled raw prawns
- 400 g large peeled raw prawns
- 500 g fresh live clams
- 3 tbsp chopped flat-leaf parsley
- 1 cup lemon wedges, to serve
- 7.1 oz chorizo, halved and thickly sliced
- 1 large onion, chopped
- 6 garlic cloves, chopped
- 1 red pepper, thickly sliced
- 1 yellow pepper, thickly sliced
- 24.7 oz waxy salad potatoes, peeled and halved if large
- 5.3 fl oz white wine
- 7.1 oz can chopped tomatoes
- 8.8 fl oz hot fish stock
- 8 large unpeeled raw prawns
- 14.1 oz large peeled raw prawns
- 17.6 oz fresh live clams
- 3 tbsp chopped flat-leaf parsley
- 1 cup lemon wedges, to serve
- 7.1 oz chorizo, halved and thickly sliced
- 1 large onion, chopped
- 6 garlic cloves, chopped
- 1 red pepper, thickly sliced
- 1 yellow pepper, thickly sliced
- 24.7 oz waxy salad potatoes, peeled and halved if large
- 0.6 cup white wine
- 7.1 oz can chopped tomatoes
- 1.1 cups hot fish stock
- 8 large unpeeled raw prawns
- 14.1 oz large peeled raw prawns
- 17.6 oz fresh live clams
- 3 tbsp chopped flat-leaf parsley
- 1 cup lemon wedges, to serve
Details
- Cuisine: Spanish
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Heat a large saucepan until hot, add the chorizo and cook for 2-3 minutes until lightly charred and very oily. Remove with a slotted spoon and set to one side.
- Add the onion to the chorizo oil and cook for 5 minutes. Stir in the garlic and cook for a further 2 minutes, taking care not to burn. Add the peppers and potatoes. Stir well and then add the wine. Bring to the boil and bubble for a couple of minutes to cook off the alcohol.
- Add the tomatoes and stock, cover and cook for an hour, stirring every now and then. Add the 8 unpeeled prawns to the pan. After 5 minutes, stir in the chorizo, the peeled prawns and the clams.
- Cover and cook for 5-10 minutes until the clams have opened and the prawns are pink. Scatter with the parsley and serve with lemon wedges.
Recipe take from The Weekend Cookbook by Catherine Hill, published by Michael Joseph
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