Clams, sherry and chorizo come together in this tasteful Spanish classic. The dish is a feast for the eyes yet deceptively easy to make. Enjoy every bite al fresco on a warm summer’s day.

Serve with crusty bread to dunk in the rich, oily juices. If fresh clams are unavailable, use frozen clams or cockles.

SPANISH-STYLE CLAMS AND CHORIZO

(Serves: two as a main course or four as a starter,
Prep time: 10 minutes, Cooking time: 10 minutes)

Ingredients
1 tbsp olive oil
1 large shallot, very finely chopped
300g good quality cooking chorizo roughly chopped into small cubes
1 kg clams, soaked in cold water and scrubbed clean
100ml dry sherry
Handful of fresh flat leaf parsley, roughly chopped

Method
1. Heat the oil in a frying pan and add the shallots. Cook for a couple of minutes until shallots begin to soften.
2. Add the chorizo and cook for 3 minutes over a medium heat until the oil is released and the chorizo is beginning to crisp around the edges.
3. Add the clams and sherry, give the pan a shake and cover with a lid or foil.
4. Turn up the heat for about 3-4 minutes until the clams have opened.
5. Take off the heat, remove any unopened clams and add a generous handful of parsley.
6. Serve hot.

Picture: Stellar