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Receta Spanish Clam, Prawn And Chorizo Stew
by Global Cookbook

Spanish Clam, Prawn And Chorizo Stew
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Ingredientes

  • 1 lb Yellow Finn potatoes, peeled and cut into 1"inch cubes
  • 1/4 c. Extra-virgin extra virgin olive oil
  • 1 x Onion, minced
  • 1/2 c. Sliced garlic
  • 1 tsp Crushed fennel seeds
  • 2 tsp Paprika
  • 1 tsp Minced fresh oregano
  • 2 tsp Salt
  • 8 c. Chicken stock, *see note
  • 2 c. Ripe tomatoes, seeded and minced (or possibly 14.5z 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. Minced parsley
  •     Salt and pepper, to taste

Direcciones

  1. STOCK: or possibly shellfish stock, canned low-salt chicken broth, bottled clam juice or possibly water, etc.
  2. INSTRUCTIONS: Cook the potatoes in a large pot of boiling, salted water till tender. Drain. Set aside.
  3. Heat the oil in a large, heavy saucepan over medium heat.
  4. Add in the onion, garlic, fennel seeds, paprika, oregano and salt. Cook, stirring, till the onion is translucent/soft, about 8 min.
  5. Add in the stock and tomatoes and their juices. Bring to a boil, reduce heat and simmer for 1 hour.
  6. Cook the chorizo in a large skillet over high heat for about 10 min, breaking it into pcs with a spoon.
  7. Add in the clams and cook, stirring, for 2 min. Add in to the broth mix.
  8. Bring to a boil, reduce heat, cover and simmer till the clams open, about 2 min. Throw away any which don't open.
  9. Add in the prawns, potatoes and parsley. Simmer till the prawns are just cooked through, about 2 min.
  10. Season with salt and pepper and serve.
  11. 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.