When pre-soaking the saffron threads, use warm liquids such as milk or stock to release the full flavour and colour of the saffron
| Created by | Spinneys |
| Prep time | 40 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Seafood |
| Diet | Other |
| Preparation | Moderate |
| Calories | 547 |
| Fat | 14.2g |
| Saturates | 4g |
| Protein | 47.3g |
| Carbs | 59.1g |
| Sugars | 3.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the saffron in a small bowl with warm water. Set aside for at least 30 minutes.
To prepare the clams, gently scrub them with a clean sponge or kitchen brush; discard any clams that do not close. Prepare a large bowl of water and add enough salt to the water to make it taste like the ocean. Soak the scrubbed clams in the salted water for approx. 20 minutes to remove any sand. Rinse the clams, drain any excess water and refrigerate.
In a large pan (with a lid), sauté the beef chorizo for 5 minutes, or until the oil starts to release and the chorizo starts to crisp up. Remove the chorizo from the pan leaving the oil in the pan. Return the pan to a medium-low heat. Finely slice the shallots and garlic cloves. Add the olive oil to the pan and sauté the shallots and garlic for approx. 2 minutes or until softened. Add in the saffron and cook for a further 1-2 minutes. Increase the heat and add in the clams and stock. Cover and simmer for 5-10 minutes or until all the clams open. Remove any clams that don’t open. Return the chorizo to the pan. Finely chop the parsley and add to the pan.
Serve immediately with the baguette and lemon wedges on the side.
