Name: Prawns and clams baked in tomato and chilli
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp extra-virgin olive oil; 1 red onion, thinly sliced; 3 garlic cloves, finely chopped; 200 gm fresh podded borlotti beans, from 500g unpodded (see note); 125 ml (½ cup) dry white wine; 1½ tbsp tomato paste; 2 400gm cans Mutti crushed tomatoes; 4 red banana chillies, halved and seeds removed; 1 fresh bay leaf; 12 large raw prawns, peeled, tails intact; 500 gm diamond shell clams; Sourdough baguette (optional), to serve

While we love the combination of a tomato stew base with prawns and clams, you can easily make this dish vegetarian by substituting the seafood for your favourite hearty vegetables.

Ingredients

2 tbsp extra-virgin olive oil

1 red onion, thinly sliced

3 garlic cloves, finely chopped

200 gm fresh podded borlotti beans, from 500g unpodded (see note)

125 ml (½ cup) dry white wine

1½ tbsp tomato paste

2 400gm cans Mutti crushed tomatoes

4 red banana chillies, halved and seeds removed

1 fresh bay leaf

12 large raw prawns, peeled, tails intact

500 gm diamond shell clams

Sourdough baguette (optional), to serve

Method

Preheat oven to 160˚C. Heat oil in a large casserole over medium-high heat, add onion, garlic and borlotti beans, and cook, stirring occasionally, until onion begins to soften (4-6 minutes). Add wine and bring to a simmer, cook until nearly evaporated (2-3 minutes).

Add paste, tomato, chilli and bay leaf and bring to a simmer, cover with a lid and place in oven; cook until borlotti beans are tender (30 minutes).

Remove from oven, gently push prawns and clams into sauce, return to oven (uncovered) and roast until prawns and clams are cooked through (5-6 minutes). Remove from oven, drizzle with extra oil, and serve hot with sourdough baguette, if using.

Fresh borlotti beans are available from select greengrocers. If unavailable, substitute canned borlotti beans, rinsed and drained.
Notes

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

Linkedin Instagram

Styling by Steve Pearce

Ingredients

Method

Related stories