Spanish Clam, Prawn and Chorizo Stew Recipe - Cooking Index
Spanish Clam, Prawn and Chorizo Stew Recipe - Cooking Index
| 1 lb | 454g / 16oz | Yellow finn potatoes - peeled and cut into 1 inch cubes |
| 1/4 cup | 59ml | Extra-virgin olive oil |
| 1 | Onion - chopped | |
| 1/2 cup | 118ml | Sliced garlic |
| 1 teaspoon | 5ml | Crushed fennel seeds |
| 2 teaspoons | 10ml | Paprika |
| 1 teaspoon | 5ml | Chopped fresh oregano |
| 2 teaspoons | 10ml | Salt |
| 8 cups | 1896ml | Chicken stock - *see note |
| 2 cups | 474ml | Ripe tomatoes - seeded and chopped (or 14.5 oz recipe ready tomatoes), with juice |
| 3/4 lb | 340g / 11oz | Chorizo sausage - casings removed |
| 2 lbs | 908g / 32oz | Small clams - scrubbed |
| 1 lb | 454g / 16oz | Large prawns - peeled and deveined |
| 1/4 cup | 36g / 1.3oz | Chopped parsley |
| Salt and pepper - to taste |
*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.
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.
Source:
Denton and Valiani
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