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Cardoon with clams and prawns
Cardos del Pais con Almejas y Gambas

Boil the cardoons for 30 minutes and refresh. Remove any stringy parts. Cook some garlic in olive oil and then add cornflour parsley,mint, sweet paprika, a little sherry vinegar and the chopped cardoons along with some good seafood stock. Then add the clams and prawns and heat until the seafood is cooked.

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