Seafood and Chorizo Stew

By Dottiejk

Ingredients

• 1 tablespoon extra virgin olive oil
• 6 ounces chorizo sausage; sliced 1/4 inch thick
• 1 onion; chopped fine
• 4 garlic clove
• 1 tablespoon fresh oregano; chopped
• 29 ounces diced tomatoes
• 8 ounces Clam juice
• 1 pound shrimp; peeled, deveined
• 12 ounces crab

Preparation

Step 1

Heat oil in large saucepan over medium-high heat until shimmering. Add
chorizo and onion and cook until both are lightly browned, 7 to 9 minutes.
Stir in garlic and one teaspoon oregano and cook until fragrant, about 30
seconds. Add tomatoes and their juice and clam juice, scraping up any
browned bits, and bring to a simmer. Cook until slightly thickened, about
ten minutes.

Pat shrimp and crab dry with paper towels and season with salt and pepper.
Gently stir seafood into stew and cook until opaque and cooked through,
about five minutes. Stir in remaining two teaspoons oregano and season with
salt and pepper to taste. Serve.