Clam, Chorizo And Kale Parchment Pack
Serves: 6
Shirley Senger
1 January 1970
Based on User reviews:
47
Spice
57
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 clove
Garlic (finely grated)1 tsp
Paprika (smoked)1 cup
Sherry (dry)Directions:
1
Special equipment: parchment paper Position 2 racks in the upper and lower thirds of the oven and preheat to 400 degrees F
2
Combine the olive oil, garlic, and smoked paprika in a small bowl and set aside
3
Cut four 16-inch long sheets of parchment paper
4
Fold each sheet in half and open it like a book
5
Divide the pieces of parchment between 2 baking sheets (2 pieces per sheet)
6
Divide the kale, beans, and chorizo between the four parchment sheets, placing ingredients on one side of the fold
7
Drizzle with the sherry and garlic-paprika oil
8
Top each serving with a single layer of 8 clams
9
Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly, leaving enough room for the clams to open up
10
Bake until the parchment puffs and the clams open, 15 to 20 minutes
11
(To tell if the clams are open, gently press the top of the puffed pack with a large spoon and feel the shells; if they give, and are springy, they are open
12
) Carefully slide each pack off the tray and into individual serving bowls
13
Taking care to avoid the hot steam, cut open one end of the pack and let the contents slide into the bowl
14
Sprinkle with parsley and serve immediately