Monday, 3 September 2012

Goan Sausage and Tisreo/ Clams with Spanish Choriso

1 Tbs. olive oil
1/4 kg. Goan pork Sausage/Spanish Choriso 
1 small onion, chopped
1 garlic clove, minced
1 can (14 1/2 oz.) chopped tomatoes
1 Tbs. fish sauce (optional)
1 can (15 oz.) Chickpeas, drained and rinsed
50 small hard-shell clams, scrubbed 
1/3 cup chopped fresh parsley

In a wide sauté pan or fry pan over medium-high heat, warm the olive oil and crumble in the sausage meat (discard the casings). Stir the sausage until it breaks up and starts to brown, then add the onion. Cook, stirring, until the sausage is browned and the onion is softened, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes, 1 cup water and the fish sauce, then add the chickpeas. Let it come to a boil, then reduce the heat, cover and simmer until the sauce thickens, about 15 minutes.

Add the clams and shake the pan to coat the clams with the sauce; increase the heat to medium. Cover the pan and cook until the clams open, about 10 minutes (discard any that do not open). Stir in the parsley and serve. Serves 4 to 6

1 comment:

  1. The Spanish chorizo is great but I still miss the authentic Goan sausages here in Melbourne ... sigh!!!