Clam, chorizo & white bean stew

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1FryFry 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, then cook for 5 mins until starting to soften.
2. 2After that, add the garlic and finely chopped parsley, and fry for 1 min more.
3. 3Pour on the stock and tomatoes. Turn up the heat until boils, reduce the heat, then add the beans and sherry vinegar. Leave to simmer for 10 mins until the liquid is slightly reduced.
4. 4ServeScatter 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.
5. 5After that, scatter over the chopped parsley. Eat with lots of crusty bread.