Spanish clam, prawn and chorizo stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Yellow Finn potatoes; peeled and cut into 1\"inch cubes |
| ¼ | cup | Extra-virgin olive oil |
| 1 | Onion; chopped | |
| ½ | cup | Sliced garlic |
| 1 | teaspoon | Crushed fennel seeds |
| 2 | teaspoons | Paprika |
| 1 | teaspoon | Chopped fresh oregano |
| 2 | teaspoons | Salt |
| 8 | cups | Chicken stock; *see note |
| 2 | cups | Ripe tomatoes; seeded and chopped (or 14.5oz recipe ready tomatoes), with juice |
| ¾ | pounds | Chorizo sausage; casings removed |
| 2 | pounds | Small clams; scrubbed |
| 1 | pounds | Large prawns; peeled and deveined |
| ¼ | cup | Chopped parsley |
| Salt and pepper; to taste | ||
Directions
*STOCK: or shellfish stock, canned low-salt chicken broth, bottled clam juice or water, etc.
INSTRUCTIONS: Cook the potatoes in a large pot of boiling, salted water until tender. Drain. Set aside. Heat the oil in a large, heavy saucepan over medium heat.
Add the onion, garlic, fennel seeds, paprika, oregano and salt. Cook, stirring, until the onion is translucent, about 8 minutes.
Add the stock and tomatoes and their juices. Bring to a boil, reduce heat and simmer for 1 hour.
Cook the chorizo in a large skillet over high heat for about 10 minutes, breaking it into pieces with a spoon.
Add the clams and cook, stirring, for 2 minutes. Add to the broth mixture.
Bring to a boil, reduce heat, cover and simmer until the clams open, about 2 minutes. Discard any that do not open.
Add the prawns, potatoes and parsley. Simmer until the prawns are just cooked through, about 2 minutes.
Season with salt and pepper and serve.
PER SERVING: 390 calories, 30 g protein, 35 g carbohydrate, 16 g fat (3 g saturated), 137 mg cholesterol, 944 mg sodium, 2 g fiber.
Recipes from Article, "Rainy-Night Suppers: Ten top chefs create sunny Mediterranean dishes..." by Robin Davis, Chronicle Staff Writer, Wednesday, February 18, 1998 (C) 1998 San Francisco Chronicle. URL: Notes: *Jody Denton and Marc Valiani of Lulu in San Francisco and Zibibbo in Palo Alto created this lusty shellfish stew, made slightly spicy by the addition of chorizo.
Recipe by: Denton and Valiani* San Fran (1998) Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 18, 1998