A simple clam dish that is big on flavour with the addition of paprika, chilli and chorizo.
Heat the olive oil in a wide saucepan and gently fry the chorizo until crisp. Remove from the pan and set aside.
Add the onion, capsicum, and fennel to the pan along with some salt and fry gently for 10 mins until soft but uncoloured. Add the sweet smoked paprika, chilli and garlic and fry for another minute.
Add the chorizo back to the pan, turn up the heat and add wine. When it comes to the boil, add the clams and their liquor, cover with a lid and cook until the clams open 3-4 mins. Remove from the heat and add the chopped fennel fronds.
Serve immediately with bread for mopping up the juices.
*Serving size of 4-6 is based on the dish being served as a side.
2 tablespoons olive oil
200g chorizo, chopped
1 red onion, chopped
1 red capsicum, chopped
1 fennel bulb, chopped, fronds reserved
1 teaspoon sweet smoked paprika
1 red chilli, finely chopped
2 cloves garlic, minced
2kg Cloudy Bay clams and/or tuatua
½ cup dry white wine or sherry