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Рецепт Spanish Clam, Prawn And Chorizo Stew

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0 голосов | 802 визита
Порций: 6


Cost per serving $4.42 view details


  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.

Nutrition Facts

Amount Per Serving %DV
Serving Size 609g
Recipe makes 6 servings
Calories 505  
Calories from Fat 294 58%
Total Fat 32.81g 41%
Saturated Fat 9.68g 39%
Trans Fat 0.0g  
Cholesterol 101mg 34%
Sodium 2065mg 86%
Potassium 1162mg 33%
Total Carbs 13.6g 4%
Dietary Fiber 2.8g 9%
Sugars 2.09g 1%
Protein 37.58g 60%
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