Clams, Shrimp & Chorizo Cataplana

By á-178825

2 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

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).