Garlicky prawn, clam and chorizo pot recipe

Name: Garlicky prawn, clam and chorizo pot recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g (7.1oz) chorizo, halved and thickly sliced; 1 large onion, chopped; 6 garlic cloves, chopped; 1 red pepper, thickly sliced; 1 yellow pepper, thickly sliced; 700 g (24.7oz) waxy salad potatoes, peeled and halved if large; 150 ml (5.3fl oz) white wine; 200 g (7.1oz) can chopped tomatoes; 250 ml (8.8fl oz) hot fish stock; 8 large unpeeled raw prawns; 400 g (14.1oz) large peeled raw prawns; 500 g (17.6oz) fresh live clams; 3 tbsp chopped flat-leaf parsley; 1 cup lemon wedges, to serve

Servings: persons

200 g (7.1oz) chorizo, halved and thickly sliced
1 large onion, chopped
6 garlic cloves, chopped
1 red pepper, thickly sliced
1 yellow pepper, thickly sliced
700 g (24.7oz) waxy salad potatoes, peeled and halved if large
150 ml (5.3fl oz) white wine
200 g (7.1oz) can chopped tomatoes
250 ml (8.8fl oz) hot fish stock
8 large unpeeled raw prawns
400 g (14.1oz) large peeled raw prawns
500 g (17.6oz) fresh live clams
3 tbsp chopped flat-leaf parsley
1 cup lemon wedges, to serve

1
Heat a large saucepan until hot, add the chorizo and cook for 2-3 minutes until lightly charred and very oily.
2
Remove with a slotted spoon and set to one side.
3
Add the onion to the chorizo oil and cook for 5 minutes.
4
Stir in the garlic and cook for a further 2 minutes, taking care not to burn.
5
Add the peppers and potatoes.
6
Stir well and then add the wine.
7
Bring to the boil and bubble for a couple of minutes to cook off the alcohol.
8
Add the tomatoes and stock, cover and cook for an hour, stirring every now and then.
9
Add the 8 unpeeled prawns to the pan.
10
After 5 minutes, stir in the chorizo, the peeled prawns and the clams.
11
Cover and cook for 5-10 minutes until the clams have opened and the prawns are pink.
12
Scatter with the parsley and serve with lemon wedges.

418

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 200 g (7.1oz) chorizo, halved and thickly sliced, 1 large onion, chopped, 6 garlic cloves, chopped, 1 red pepper, thickly sliced, and more.

Yes, Garlicky prawn, clam and chorizo pot recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!