Spanish Delicacy: Clam, Chorizo & White Bean Stew
西班牙美味：牡蠣辣腸白豆燴
Ingredients
原料
50g chorizo, diced
50g西班牙辣香腸，切丁
1 onion, finely chopped
1個洋蔥，切碎
1 garlic clove, crushed
1個蒜瓣，搗碎
Small bunch flat-leaf parsley, ½ finely chopped, ½ roughly chopped
一小把平葉歐芹，一半切碎，一半稍碎
200ml hot stock, fish or vegetable
200ml熱湯，魚湯或蔬菜湯都行
400g can chopped tomatoes
400g罐裝番茄
400g can butter beans or white beans, rinsed and drained
400g罐裝利馬豆或白豆，洗凈、瀝干
1 tsp sherry vinegar
1茶匙雪利酒醋
600g clams, cleaned
600g蛤蜊，洗凈
crusty bread, to serve
硬皮面包，備用
Method
烹飪方法
Fry the chorizo in a large frying pan with a lid, over a medium heat until it is starting to crisp up and release its oil. Add the onion and cook for 5 mins until starting to soften. Then add the garlic and finely chopped parsley, and fry for 1 min more.
用帶蓋大煎鍋煎西班牙臘腸，中火煎到酥脆出油。加入洋蔥，煎5分鐘使之變軟。再加入大蒜和切碎的歐芹，至少煎一分鐘。
Pour on the stock and tomatoes. Bring to the boil, reduce the heat, then add the beans and sherry vinegar. Simmer for 10 mins until the liquid is slightly reduced.
倒上湯和西紅柿，煮沸，減火，然后加入豆子和雪利酒醋，燉10分鐘至湯量稍減。
Scatter over the clams, cover with the lid and steam for 2-4 mins, shaking the pan occasionally until the clams are open. Have a little taste before seasoning, as the clams can be quite salty. Then scatter over the chopped parsley. Eat with lots of crusty bread.
撒上蛤蜊，蓋上蓋子，蒸2-4分鐘，偶爾晃一晃鍋，直到蛤蜊開口。加調(diào)料之前嘗一下，因為蛤蜊會很咸。撒上碎歐芹?？梢院痛罅坑财っ姘钆渲浴?BR>