Spanish Delicacy: Clam, Chorizo & White Bean Stew

　　西班牙美味：牡蛎辣肠白豆烩

　　Ingredients

　　原料

　　50g chorizo, diced

　　50g西班牙辣香肠，切丁

　　1 onion, finely chopped

　　1个洋葱，切碎

　　1 garlic clove, crushed

　　1个蒜瓣，捣碎

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

　　一小把平叶欧芹，一半切碎，一半稍碎

　　200ml hot stock, fish or vegetable

　　200ml热汤，鱼汤或蔬菜汤都行

　　400g can chopped tomatoes

　　400g罐装番茄

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

　　400g罐装利马豆或白豆，洗净、沥干

　　1 tsp sherry vinegar

　　1茶匙雪利酒醋

　　600g clams, cleaned

　　600g蛤蜊，洗净

　　crusty bread, to serve

　　硬皮面包，备用

　　Method

　　烹饪方法

　　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.

　　用带盖大煎锅煎西班牙腊肠，中火煎到酥脆出油。加入洋葱，煎5分钟使之变软。再加入大蒜和切碎的欧芹，至少煎一分钟。

　　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.

　　倒上汤和西红柿，煮沸，减火，然后加入豆子和雪利酒醋，炖10分钟至汤量稍减。

　　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，盖上盖子，蒸2-4分钟，偶尔晃一晃锅，直到蛤蜊开口。加调料之前尝一下，因为蛤蜊会很咸。撒上碎欧芹。可以和大量硬皮面包搭配着吃。

 

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