Clams with kale and chorizo ​​sausage in parchment

Ingredients:

• 1/4 cup olive oil
• 1 clove garlic, finely grated
• 1 teaspoon smoked paprika
• 150g kale, stems trimmed, leaves thinly sliced ​​(about 3 cups, tightly packed greens)
• 1 can (425g) of canned white beans, no salt, rinsed
• 30g Spanish chorizo ​​sausage, casing removed, cut into half-moons (about 1/4 cup)
• 32 small clams, washed with a brush
• 1/4 cup dry sherry or dry white wine
• 2 tbsp chopped parsley, for serving
• Special equipment: parchment paper

Preparation:

1. Position 2 oven racks in the upper and lower thirds of the oven and preheat to 200°C. In a small bowl, combine the olive oil, garlic, and smoked paprika.
2. Cut 4 sheets of parchment paper, each 40 cm long. Fold each sheet in half and open it like a book. Place the parchment sheets on 2 baking sheets (2 sheets on each).
3. Divide the cabbage, beans, and chorizo ​​evenly between four sheets of parchment paper, keeping the ingredients on the same side of the fold. Drizzle with sherry and herb oil. Top each serving with 8 clams in a single layer.
4. Cover the top with half the parchment, pressing and pleating small folds along the open edge to seal everything tightly, leaving room for the shells to open. Bake until the parchment puffs up and the shells open, 15-20 minutes. To determine if the shells have opened, gently press the parchment with a large spoon; if you feel spring back, the shells are open.
5. Carefully arrange the parcels on plates. Being careful not to burn yourself with steam, carefully unwrap the paper and spoon the contents onto the plate. Sprinkle with parsley and serve immediately.