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Categories:
chorizo onion garlic red pepper yellow pepper salad potatoes tomatoes prawns prawns flat leaf parsley lemon wedges
Viewed: 36 - Published at: 6 years agoIngredients
- 200 g (7.1oz) 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 (24.7oz) waxy salad potatoes, peeled and halved if large
- 150 ml (5.3fl oz) white wine
- 200 g (7.1oz) can chopped tomatoes
- 250 ml (8.8fl oz) hot fish stock
- 8 large unpeeled raw prawns
- 400 g (14.1oz) large peeled raw prawns
- 500 g (17.6oz) fresh live clams
- 3 tbsp chopped flat-leaf parsley
- 1 cup lemon wedges, to serve
Method
- 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.
