Spanish Seafood and Chorizo Stew

Inspired by the flavours of Spain, this stew is a hearty rendition of the zesty, bold, fresh coastal flavours characteristic of seaside towns like Malaga and Andalusia. A concoction of mussels and Atlantic clams sauteed with flavourful sliced chorizos is enhanced with tangy tinned tomatoes, passata, fava, kidney and cannelli beans, garnished with chopped parsley and coriander and served on a generous swirl of spinach fettuccine.

Ingredients: 500 g Clams and Mussels together; 2-3 Chorizos, sliced at an angle; 2-3 cloves garlic, minced; 1 tin tomatoes; 1/2 cup passata; Good splash of red wine; 1 tin mixed beans or equal amounts of fava, cannelli and kidney beans; 1/2 bunch parsley, finely chopped; 1/2 bunch coriander, coarsely chopped

Method: In a hot wok or a large saute pan, heat a little bit of olive oil and fry garlic off until golden brown, add the chorizo and extract flavour, add in the tinned tomato, passata, red wine, beans and allow to soften for 5- 8 minutes with lid on. Add mussels and clams to the pan and re-cover for another 5 minutes or until all the shells have opened. Any un-open shells must be discarded. Season with salt and pepper, squeeze with lemon juice and garnish with parsley and coriander before serving on spinach fettuccine along with a big bowl of garden greens.