Prawns, Clams & Chorizo Tapas

Serves 4
Time 20 minutes


¼ cup olive oil
1 potato, parboiled, diced
1 chorizo, sliced
2 garlic cloves, smashed
1 small onion, thinly sliced
1 bay leaf
2 small dried chillies
1 tsp smoked paprika
½ tsp chilli powder
½ tsp cumin powder
2 tbsp chopped parsley
2 tbsp chopped coriander
500g fresh clams
100ml sherry
10 prawns, heads removed and deveined, butterflied
Salt and pepper


Heat a large, deep saute pan over medium-high heat and add half the olive oil and diced potato. Fry the potato for a minute or two until slightly crispy, then add the chorizo and garlic. Fry for another couple of minutes.


Add the onion, bay leaf and dried chillies to the pan. Stir through the paprika, chilli powder and cumin until everything is coated and the spices become fragrant. Add the chopped herbs, clams and sherry, and cover with a lid. Steam for about 5 minutes.


Meanwhile, add the remaining olive oil to a frypan and cook the prawns, flesh-side down, for a couple of minutes until opaque. Turn over and season to taste with salt and pepper.


Arrange the cooked prawns on a serving plate and tip the cooked clam and chorizo mixture on top.