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

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