Serve with bruschetta or a warm, crusty, peasant-style bread to mop up all the lovely juices / LISA BARBER
Serves 6

Sometimes combinations that at first may seem a little strange actually work together incredibly well. One example is clams and chorizo. This heavily paprika-laden spicy sausage from Spain is delicious with the salty yet clean flavour of the clams.

12 chorizo sausages
A generous glug of olive oil
1 yellow onion, peeled and finely chopped
1 dried red chilli, crumbled
2 cloves of garlic
1kg/2lb clams
300ml/pint dry white wine
1 bunch of flat-leaf parsley, leaves only, roughly chopped.
Sea salt and freshly ground black pepper

Rinse the clams under cold running water until any grit or dirt is removed.

Slice the chorizo sausages in half lengthwise, and place under the grill. Cook for 5 minutes on one side before turning and grilling for 3 minutes on the under-side. Turn off the grill and allow to sit in the oven to keep warm while you cook the clams.

Place a large, heavy-based saucepan on top of the stove. When the pan is hot, add the olive oil, onion, chilli and garlic. Cook, stirring from time to time, until the onions are soft and translucent – this will take 10 minutes or so.

Once the onions are soft, throw in the clams and pour over the white wine. Place a lid firmly on top and cook, shaking the pan from time to time to help the clams open their shells. Once all the clams are open, turn off the heat and add the flat-leaf parsley. Stir to combine.

Remove the chorizo from the oven, arrange on warm plates or one large serving plate and spoon the clams over the top. Serve with bruschetta or a warm, crusty, peasant-style bread, which is essential to mop up all the lovely juices.