Video - chorizo, cuttlefish and clam stew

We have ventured into video. Excuse the lack of tekkers and the slight Blair Witch-like appearance. This is quite a fab recipe that incorporates some lesser-used cuts of fish and is great for the multi-tasker as you can leave it to bubble away on the stove while you wander off and tend your bonsai, or count your fish... no? just us then. Anyway, the perfect Sunday supper. Recipe below.
Firstly fry off some chorizo to release the oil and add some colour then remove from the pan. In the remaining oil soften some onions and garlic. Add 1 tsp each of smoked and hot paprika to the onions for the final few minutes. Deglaze the pan with a slosh of white wine or vermouth and reduce.
Add one can of quality chopped tomatoes to the pan along with your cuttlefish and chorizo. The amount sort of depends on the size of your cuttlefish, just use your head. Season and cook on a very low eat for about one hour or until the cuttlefish is tender. Don't be put off by the idea of cuttlefish - it is basically a bigger, slightly meatier squid. The fishmonger will be able to prep it so all you really need to do is slice.
In the final twenty or so minutes, add the par boiled new potatoes and any fish you might be using. In the video I am using skate cheeks (apologies - we said cod in the video) as they are cheap. I wouldn’t use anything to delicate as the flavour will be lost.
In the final five minutes add the clams and pop a lid on. I like to add a big handful of parsley and a squeeze of lemon juice at the end to freshen everything up.
Serve with bread and a bib.


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