Free Recipe Spanish Clam, Prawn and Chorizo Stew

Recipe Type: M Recipes

Recipe Preparation: boil

Cooking Ingredients for Spanish Clam, Prawn and Chorizo Stew Recipe

1 lb Yellow Finn potatoes; peeled
-and cut into 1 inch cubes
1/4 c Extra-virgin olive oil
1 Onion; chopped
1/2 c Sliced garlic
1 ts Crushed fennel seeds
2 ts Paprika
1 ts Chopped fresh oregano
2 ts Salt
8 c Chicken stock; *see note
2 c Ripe tomatoes; seeded and
-chopped (or 14.5oz recipe
-ready tomatoes), with juice
3/4 lb Chorizo sausage; casings
-removed
2 lb Small clams; scrubbed
1 lb Large prawns; peeled and
-deveined
1/4 c Chopped parsley
Salt and pepper; to taste

Spanish Clam, Prawn and Chorizo Stew Preparation

*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@wizard.ucr.edu> on Feb 18, 1998

Cooking Temperature:

Recipe Serves: 6

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