Spicy Portuguese Periwinkle Broth

A warming, chorizo-spiked tomato broth loaded with periwinkles. Perfect with crusty bread for dipping.

Prep: 15 mins

Cook: 25 mins

Serves 4

Easy

Ingredients

1
Rinse the periwinkles thoroughly under cold running water 5-6 times until the water runs clear. Discard any that are cracked or don't close when tapped.
2
Heat the olive oil in a large heavy-based pot over medium heat. Add the chorizo and cook for 3-4 minutes until it starts to release its oils and crisp at the edges.
3
Add the onion and cook for 5 minutes until softened. Add the garlic, smoked paprika, and chilli flakes, stirring for 30 seconds until fragrant.
4
Pour in the white wine and let it bubble for 2 minutes, scraping up any bits from the bottom of the pot.
5
Add the crushed tomatoes, stock, and bay leaf. Bring to a simmer and cook for 10 minutes to let the flavours develop.
6
Add the periwinkles to the pot and cover immediately. Cook for 5-7 minutes, shaking the pot occasionally, until the periwinkles are cooked through (the operculum will loosen).
7
Discard the bay leaf. Season with salt and pepper to taste.
8
Ladle into warmed bowls, scatter with fresh parsley, and serve immediately with plenty of crusty bread for dipping.

💡The chorizo adds plenty of salt, so taste before seasoning.
💡For a milder broth, reduce or omit the chilli flakes entirely.
💡This dish is even better the next day as the flavours intensify - just reheat gently and add fresh parsley before serving.
💡Use a good quality dry white wine like Vinho Verde or Sauvignon Blanc.