Local artisan small goods manufacturer Salumi Australia has a loyal following of food lovers that stretches right around the country. Their handcrafted, traditional salami and cured meats collection is available in retail outlets and on menus in cafés and restaurants. Now, in response to the COVID crisis, the team at Salumi Australia has been swift to set up a new online salumi shop to ensure their fans can enjoy traditional salumi flavours without leaving home. From sliced and whole Salami to Pancetta, Nduja, Pork Sausage, Bottarga and their delicious Chorizo – which features in this recipe – Salumi Australia is currently delivering online orders to:
- Sydney Metro and surrounding suburbs
- the Northern Rivers of NSW, selected areas from Tweed to Lismore and inland,
- the Gold Coast QLD, selected areas from Surfers Paradise to Coolangatta.
Stay tuned as they continue to expand their salumi delivery areas! The online store also features a small selection of other platter essentials from producers in the Northern Rivers.
This Spanish Style Free Range Chorizo and Clams recipe is a quick, easy and delicious way to use Salumi Australia’s Free Range Chorizo. Chorizo is a semi-dried, fermented Spanish style sausage that must be cooked to enable the notable flavour of the smoked paprika to infuse with the pork meat. You can use chorizo to flavour sauces, stews and pasta and rice dishes. If you are grilling your Chorizo on the barbecue, make sure you score it first and use a medium to hot grill and cook to golden. I love to add Chorizo to baked eggs.
Some Chorizo tips from Salumi Australia’s Massimo Scalas – make sure you don’t overcook your Chorizo! It is already semi dried and cooking too far will dry it out. Also, did you know that you can freeze your Chorizo? Salumi Australia’s Chorizo comes in a handy twin pack so you can use one now and the other later.
If you’re in the Byron Bay region and want to make this Spanish Style Free Range Chorizo and Clams Recipe you can source your Cloudy Bay Clams and Bottarga from The Bay Seafood Market and your Chorizo, Olive Oil Eschallots and Parsley are available from Bay Grocer. Serve the Chorizo and Clams with toasted sourdough from The Bread Social spread with Cultured Butter from Nimbin Valley Dairy.
| Servings | |
- 200 g Salumi Australia Free Range Chorizo sliced
- 1 tablespoon olive oil
- 1 Eschallot finely diced
- 1 kilogram Cloudy Bay Clams
- 330 millilitres Dry Apple Cider (can replace with unsweetened apple juice)
- Parsley chopped to garnish
- Salt & pepper
Ingredients
| |
- Heat olive oil in a deep frying pan over medium heat. Add shallot and cook until soft.
- Add chorizo slices and cook, gently moving around the pan, for 3 - 5 minutes.
- Increase heat to high, add clams and cider and cover the frying pan with a lid.
- Shake the pan occasionally and cook 3 - 5 minutes until the clams open. Discard any unopened clams.
- Season. Garnish with chopped parsley and serve immediately with toasted baguette to mop up the broth.
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