0/5
(0 Votes)
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).
You'll also love
-
Cream Cheese Pound Cake with Lemon... 0/5 (0 Votes) -
Red Robin Teriyaki and Pineapple... 0/5 (0 Votes)
You'll also love
-
Smoked Gouda Lobster mac and cheese 0/5 (0 Votes) -
Baked Salmon with chive cream 0/5 (0 Votes)