Clams, Shrimp & Chorizo Cataplana

2 servings

Clams, Shrimp & Chorizo Cataplana
Clams, Shrimp & Chorizo Cataplana

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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