Whelk & Chorizo in White Wine

Smoky chorizo, tender whelks, and a rich tomato-wine sauce. Rustic Spanish flavours, perfect with crusty bread.

Prep: 15 mins

Cook: 20 mins

Serves 4

Easy

Ingredients

1
If using fresh whelks, simmer in salted water for 15-20 minutes until cooked through. Drain and set aside. If pre-cooked, skip this step.
2
Heat the olive oil in a large deep pan over medium heat. Add the chorizo and cook for 3-4 minutes until it releases its oils and starts to crisp.
3
Add the onion and cook for 5 minutes until softened. Add the garlic and smoked paprika, 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 pan.
5
Add the cherry tomatoes and bay leaf. Simmer for 8-10 minutes until the sauce thickens slightly.
6
Add the cooked whelks to the pan and stir gently to coat. Cook for 2-3 minutes until heated through.
7
Discard the bay leaf. Season with salt and pepper to taste - go easy on the salt as the chorizo adds plenty.
8
Scatter with fresh parsley and serve immediately with crusty bread for mopping up the sauce.

💡Use Spanish-style chorizo (cured) rather than Mexican chorizo (fresh) for the right flavour and texture.
💡Whelks can be tough if overcooked during the initial simmer. Test by piercing with a fork - they should be tender but still have some bite.
💡This dish is even better made a few hours ahead and gently reheated - the flavours meld beautifully.
💡A chilled glass of Albariño or Vinho Verde is the perfect match.