INGREDIENTS
120 g
Cooking chorizo, spicy
500 g
Clams, fresh
1
Small bunch Flatleaf parsley, fresh
2
Garlic cloves
1
Leek, small
1
Pomegranate
3
Shallots
1
Small pinch Saffron strands
1 tbsp
Olive oil
50 milliliters
White wine, dry
Ingredient ending
Thumb-size piece fresh ginger, finely grated