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Clams, Shrimp & Chorizo Cataplana

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2 servings

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Ingredients

  • 1 T EVOO
  • 6-8 oz chorizo
  • 1/2 yellow onion
  • 2 garlic cloves
  • 1 bay leaf
  • 1 t paprika
  • 1/4-1/2 t salt
  • 1/8 t dried crushed red pepper
  • 14 oz can crushed, fire-roasted tomatoes, undrained
  • 1/2 c white wine
  • 18 sm clams in shells, scrubbed
  • 1/2 lb peeled & deveined lg raw shrimp with tails
  • 1 T chopped fresh parsley

Details

Preparation

Step 1

Heat oil in lg pan with lid over med high heat. Add chorizo & cook stirring occasionally 5 min until browned. Add onion, next 4 ingredients & red pepper. Cook 5 min until vegetables are tender. Stir in tomatoes & wine. Bring to boil. Add clams & shrimp.

Cover tightly with lid & cook shaking pan occasionally, 7 min until clams open. (Discard any that do not open.). Open pan carefully & sprinkle with parsley.

Use Cataplana pan if available (Portuguese clam shaped pan with hinged lid that locks).

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