Garlicky prawn, clam and chorizo pot recipe

• 200 g (7.1oz) chorizo, halved and thickly sliced
• 1 large onion, chopped
• 6 garlic cloves, chopped
• 1 red pepper, thickly sliced
• 1 yellow pepper, thickly sliced
• 700 g (24.7oz) waxy salad potatoes, peeled and halved if large
• 150 ml (5.3fl oz) white wine
• 200 g (7.1oz) can chopped tomatoes
• 250 ml (8.8fl oz) hot fish stock
• 8 large unpeeled raw prawns
• 400 g (14.1oz) large peeled raw prawns
• 500 g (17.6oz) fresh live clams
• 3 tbsp chopped flat-leaf parsley
• 1 cup lemon wedges, to serve

1. Heat a large saucepan until hot, add the chorizo and cook for 2-3 minutes until lightly charred and very oily.
2. Remove with a slotted spoon and set to one side.
3. Add the onion to the chorizo oil and cook for 5 minutes.
4. Stir in the garlic and cook for a further 2 minutes, taking care not to burn.
5. Add the peppers and potatoes.
6. Stir well and then add the wine.
7. Bring to the boil and bubble for a couple of minutes to cook off the alcohol.
8. Add the tomatoes and stock, cover and cook for an hour, stirring every now and then.
9. Add the 8 unpeeled prawns to the pan.
10. After 5 minutes, stir in the chorizo, the peeled prawns and the clams.
11. Cover and cook for 5-10 minutes until the clams have opened and the prawns are pink.
12. Scatter with the parsley and serve with lemon wedges.

chorizo, onion, garlic, red pepper, yellow pepper, salad potatoes, tomatoes, prawns, prawns, flatleaf parsley, lemon wedges

Taken from www.lovefood.com/guide/recipes/16089/garlicky-prawn-clam-and-chorizo-pot-recipe (may not work)