Clams with kale and chorizo sausage in parchment

Votes: 1

How to Make - Clams with Kale and Chorizo in Parchment

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 400, total fat 22 G., saturated fats 4 G., proteins 26 G., carbohydrates 21 G., fiber 5 G., cholesterol 50 mg, sodium 920 mg, sugar - G.

The clams are baked with beans, kale, and Spanish sausage in small, individual parchment-lined packages. The clams and sausage have enough saltiness to permeate the entire dish during cooking, so you won't even need any additional salt. For spices, use only garlic, which pairs beautifully with seafood, and smoked paprika, which enhances the fantastic flavor of the chorizo. A splash of white wine will enhance the flavor and round out the dish. To avoid any unpleasant surprises, choose only tightly sealed clams and thoroughly wash them to remove any sand.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup olive oil
1 clove garlic, finely grated
1 teaspoon smoked paprika
150g kale, stems trimmed, leaves thinly sliced (about 3 cups, tightly packed greens)
1 can (425g) of canned white beans, no salt, rinsed
30g Spanish chorizo sausage, casing removed, cut into half-moons (about 1/4 cup)
32 small clams, washed with a brush
1/4 cup dry sherry or dry white wine
2 tbsp chopped parsley, for serving
Special equipment: parchment paper

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Position 2 oven racks in the upper and lower thirds of the oven and preheat to 200°C. In a small bowl, combine the olive oil, garlic, and smoked paprika.
Cut 4 sheets of parchment paper, each 40 cm long. Fold each sheet in half and open it like a book. Place the parchment sheets on 2 baking sheets (2 sheets on each).

Divide the cabbage, beans, and chorizo evenly between four sheets of parchment paper, keeping the ingredients on the same side of the fold. Drizzle with sherry and herb oil. Top each serving with 8 clams in a single layer.
Cover the top with half the parchment, pressing and pleating small folds along the open edge to seal everything tightly, leaving room for the shells to open. Bake until the parchment puffs up and the shells open, 15-20 minutes. To determine if the shells have opened, gently press the parchment with a large spoon; if you feel spring back, the shells are open.
Carefully arrange the parcels on plates. Being careful not to burn yourself with steam, carefully unwrap the paper and spoon the contents onto the plate. Sprinkle with parsley and serve immediately.

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