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Spanish Delicacy: Clam, Chorizo & White Bean Stew

西班牙美味：牡蠣辣腸白豆燴

Ingredients

原料

50g chorizo, diced

50g西班牙辣香腸，切丁

1 onion, finely chopped

1個洋蔥，切碎

1 garlic clove, crushed

1個蒜瓣，搗碎

Small bunch flat-leaf parsley, ½ finely chopped, ½ roughly chopped

一小把平葉歐芹，一半切碎，一半稍碎

200ml hot stock, fish or vegetable

200ml熱湯，魚湯或蔬菜湯都行

400g can chopped tomatoes

400g罐裝番茄

400g can butter beans or white beans, rinsed and drained

400g罐裝利馬豆或白豆，洗凈、瀝干

1 tsp sherry vinegar

1茶匙雪利酒醋

600g clams, cleaned

600g蛤蜊，洗凈

crusty bread, to serve

硬皮面包，備用

Method

烹飪方法

Fry the chorizo in a large frying pan with a lid, over a medium heat until it is starting to crisp up and release its oil. Add the onion and cook for 5 mins until starting to soften. Then add the garlic and finely chopped parsley, and fry for 1 min more.

用帶蓋大煎鍋煎西班牙臘腸，中火煎到酥脆出油。加入洋蔥，煎5分鐘使之變軟。再加入大蒜和切碎的歐芹，至少煎一分鐘。

Pour on the stock and tomatoes. Bring to the boil, reduce the heat, then add the beans and sherry vinegar. Simmer for 10 mins until the liquid is slightly reduced.

倒上湯和西紅柿，煮沸，減火，然后加入豆子和雪利酒醋，燉10分鐘至湯量稍減。

Scatter over the clams, cover with the lid and steam for 2-4 mins, shaking the pan occasionally until the clams are open. Have a little taste before seasoning, as the clams can be quite salty. Then scatter over the chopped parsley. Eat with lots of crusty bread.

撒上蛤蜊，蓋上蓋子，蒸2-4分鐘，偶爾晃一晃鍋，直到蛤蜊開口。加調料之前嘗一下，因為蛤蜊會很咸。撒上碎歐芹。可以和大量硬皮面包搭配著吃。