In a dry frying pan, fry the
chorizo slices on both sides until
crisp and set aside on a plate.
Tip the beans with the liquid
from the jar into a pan, add
the bay leaves and saffron and
heat gently until just bubbling.
Turn off the heat and set aside
until ready to use.
Wash the clams well several times until the water
runs clean. Pour the wine into a
pan, add the salt and bring to
the boil, then add the clams.
Cover and cook the clams
for a few minutes until they
open, discarding any that don’t.
Drain through a colander set over a bowl, reserving the liquid in the bowl, and
cover the clams.
Pour the oil into the pan and
add the onion and garlic
with a few tbsp water. Cover
and cook for around 10 minutes
on a low heat without letting
them brown. Stir in the paprika,
chillies and some freshly ground
black pepper.
Remove half the clams from
their shells and add them to the
onion mixture along with the
clams still in the whole shells.
Pour the clam liquid into the
pan, taking care to leave any grit
behind in the bowl.
Gently reheat the beans in a
small pan and add to the clam
mixture, checking the seasoning
and adding sea salt flakes if
necessary. Ladle into bowls and
serve with the crispy chorizo
slices and a sprinkle of parsley.
Food styling: Linda Tubby. Photography and prop styling : Angela Dukes.
