THE SMOKY REEF-SWELL

(Our Play on Clams with Chouriço)

THE SMOKY REEF-SWELL

Ingredients: 1kg Fresh Clams, 100g Chouriço (diced), 1 Onion (minced), 3 cloves Garlic (minced), 50ml Olive oil, 1 tsp Smoked paprika, 1 tsp Chili flakes, 150ml Dry White Wine, 1 tbsp Tomato purée...

Ingredients

  • 1kg Fresh Clams
  • 100g Chouriço (diced)
  • 1 Onion (minced)
  • 3 cloves Garlic (minced)
  • 50ml Olive oil
  • 1 tsp Smoked paprika
  • 1 tsp Chili flakes
  • 150ml Dry White Wine
  • 1 tbsp Tomato purée

Cooking Method

  1. The Scorch Fry chouriço until the red fat renders and edges are charred.
  2. The Architect Add onion and garlic; sauté in the red oil until soft and sweet.
  3. The Bloom Add tomato purée and spices with a 30ml splash of wine; the hiss will release the smoky aromatics.
  4. The Swell Add remaining wine; bring to a rolling boil. Add clams and cover tightly.
  5. The Marriage Shake the pot for 5 minutes until all shells have opened and the marine nectar merges with the red silk.
  6. The Final Flourish Top with a massive hit of raw fresh coriander matchsticks.

Cuisine: Portuguese

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