Recipe For Spanish Shellfish and Cider Stew

Classic Spanish flavours with Charrington’s sparkling stewing cider.

Recipe serves four portions

Ingredients:

1kg Fresh mussels – cleaned
250g fresh clams – rinsed
200g cured chorizo salami
1 x 200g jar sliced piquillo peppers
1 medium Spanish onion
500g jar cooked butter beans – drained weight
1 medium sized bulb of fennel
3 cloves of garlic
500g flat leaf parsley
200 ml Charrington’s Cryals Classic sparkling stewing cider
1 tsp smoked paprika
Half a lemon
Sprig of fresh oregano and thyme
2 fresh bay leaves
50ml olive olive

Method:

• Put half the oil in a sauté pan over a medium heat and add diced chorizo.
• Cook until lightly coloured and released oil.
• Add thinly sliced onion and thinly sliced fennel to the pan and sweat these down until soft and translucent.
• Add chopped garlic to the pans and cook for two to three minutes.
• Stir in sliced piquillo peppers and heat through.
• Add smoked paprika, stir in and allow to cook for one or two minutes.
• Stir in the butter beans and turn the heat down to the lowest setting and allow the beans to warm through. If the pan starts to dry out just add a splash of water.
• In another pan add the remaining olive oil and sprigs of fresh herbs and bay leaves.
• Warm gently in a low heat until the aromas are released.
• After a few minutes turn the heat up high and add shell fish then add cider and cover the pan with a lid to allow the shellfish to steam. Cook for three to five minutes, shake the pan intermittently to move the contents around.
• Place a colander in a large bowl and once the shellfish is opened and hot, tip into the colander to drain and retain the cooking liquid in the bowl below.
• Pour the liquor through a fine sieve into the butter bean stew. Turn the pan back up to a medium heat to simmer for 5 minutes.
• Remove the herbs sprigs from the shell and remove any unopened mussels or clams.
• Add shell fish to the pan with butter bean stew and add fresh parsley and lemon.
• Stir the stew to incorporate all the elements and serve with crusty bread.

Super Natural Supper Club’s Spanish Night

Chef Rob Dant and his partner in wine, Natalia Gonzalez hosted a five-course menu with matching wines to showcase Spanish cuisine.

“This menu is close to our hearts. A lot of love, inspiration and late-night wine tasting went into the creation of our Spanish Food and Wine menu and we are very excited to share this with our guests.”

We are keeping an eye out for Super Natural Supper Club’s next evening, why don’t you too?