Clam, chorizo, kale and cavolo nero stew
serves
4
“Purge the clams of sand by soaking them in cold salted water for 15-20 minutes. Give them a quick scrub before cooking," says Darren Robertson.
Ingredients (13)
- 100g pearl barley
- 11⁄2 tbs extra virgin olive oil, plus extra to serve
- 1 dried chorizo (150g), cut into 5mm-thick slices
- 3 eschalots, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 long red chilli, seeded, thinly sliced
- 1 cup (250ml) dry white wine
- 400g can chopped tomatoes
- 3 thyme sprigs
- 400ml vegetable stock
- 1kg live clams (vongole)
- 1⁄2 bunch each kale and cavolo nero, stalks removed, leaves torn
- Basil, flat-leaf parsley and amaranth (optional) leaves and baguette, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Cook barley in boiling salted water for 25-30 minutes until tender, then drain.
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2.Meanwhile, heat oil in a heavy-based saucepan over high heat. Add chorizo and cook, turning halfway, for 3 minutes or until browned. Reduce heat to medium-low, add eschalot, garlic and chilli, and cook, stirring occasionally, for 6 minutes or until eschalot is softened but not coloured. Increase heat to high, add wine and cook for 2 minutes or until reduced slightly.
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3.Add tomato, thyme and stock, reduce to a simmer and cook, stirring occasionally, for 10-15 minutes until thickened slightly. Add barley and cook, stirring often, for 2 minutes or until warmed through. Add clams, kale and cavolo nero, cover and cook, shaking pan occasionally, for 2-3 minutes until clams have opened. Discard any clams that remain closed.
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4.Remove from heat and scatter with basil, parsley and amaranth, if using. Drizzle with extra oil. Serve immediately with baguette.
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