• 2servings
  • 20minutes

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Nutrition Info . . .

VitaminsC, P
MineralsSilicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 tbsp olive oil

  2. 1 medium onion , sliced

  3. 100 g chorizo , sliced

  4. large handful clams , any open ones discarded

  5. splashes sherry

  6. splashes sherry vinegar

  7. 1 x 400g tins chickpeas , drained

  8. 2 pequillo peppers , shredded

  9. pinches smoked paprika

  10. 6 baby squid , cleaned

  11. handfuls padron peppers , sliced

Instructions Jump to Ingredients ↑

  1. Heat half the olive oil in a deep pan, and add the onion. Season and gently fry fro 5 minutes, until softened. Add the chorizo and cook for another 5 minutes.

  2. Add the clams and a splash of sherry and clamp a lid on the pan. Steam for a minute then add a splash of sherry vinegar.

  3. Stir in the chickpeas, pequillo peppers and a pinch of smoked paprika. Add the squid and cook for a few minutes, until cooked. Remove from the heat.

  4. Heat the remaining oil in a frying pan and fry the pardon peppers with a good sprinkling of salt.

  5. Scatter the pardon peppers over the stew and serve.


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