Name: Spanish Clam, Prawn and Chorizo Stew
Ingredients: 1 lb Yellow Finn potatoes; peeled and cut into 1"inch cubes; 1/4 c Extra-virgin olive oil; 1 Onion; chopped; 1/2 c Sliced garlic; 1 ts Crushed fennel seeds; 2 ts Paprika; 1 ts Chopped fresh oregano; 2 ts Salt; 8 c Chicken stock; *see note; 2 c Ripe tomatoes; seeded and chopped (or 14.5oz 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 Chopped parsley; Salt and pepper; to taste

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Spanish	Mediterrane, Restaurant	6	Servings

INGREDIENTS

1	lb	Yellow Finn potatoes; peeled and cut into 1"inch cubes
1/4	c	Extra-virgin olive oil
1		Onion; chopped
1/2	c	Sliced garlic
1	ts	Crushed fennel seeds
2	ts	Paprika
1	ts	Chopped fresh oregano
2	ts	Salt
8	c	Chicken stock; *see note
2	c	Ripe tomatoes; seeded and chopped (or 14.5oz 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	Chopped parsley
		Salt and pepper; to taste

INSTRUCTIONS

*STOCK: or shellfish stock, canned low-salt chicken broth, bottled clam
juice or water, etc.
INSTRUCTIONS: Cook the potatoes in a large pot of boiling, salted water
until tender. Drain. Set aside.
Heat the oil in a large, heavy saucepan over medium heat.
Add the onion, garlic, fennel seeds, paprika, oregano and salt. Cook,
stirring, until the onion is translucent, about 8 minutes.
Add the stock and tomatoes and their juices. Bring to a boil, reduce heat
and simmer for 1 hour.
Cook the chorizo in a large skillet over high heat for about 10 minutes,
breaking it into pieces with a spoon.
Add the clams and cook, stirring, for 2 minutes. Add to the broth mixture.
Bring to a boil, reduce heat, cover and simmer until the clams open, about
2 minutes. Discard any that do not open.
Add the prawns, potatoes and parsley. Simmer until the prawns are just
cooked through, about 2 minutes.
Season with salt and pepper and serve.
PER SERVING: 390 calories, 30 g protein, 35 g carbohydrate, 16 g fat (3 g
saturated), 137 mg cholesterol, 944 mg sodium, 2 g fiber.
Recipes from Article, "Rainy-Night Suppers: Ten top chefs create sunny
Mediterranean dishes..." by Robin Davis, Chronicle Staff Writer, Wednesday,
February 18, 1998 (C) 1998 San Francisco Chronicle. URL:
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.
Recipe by: Denton and Valiani* San Fran (1998)
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 18,
1998

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