| 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 | t | Crushed fennel seeds |
| 2 | t | Paprika |
| 1 | t | Chopped fresh oregano |
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1012
Calories From Fat: 548
Total Fat: 60.6g
Cholesterol: 173.7mg
Sodium: 3148.7mg
Potassium: 1187mg
Carbohydrates: 73.8g
Fiber: 2g
Sugar: 8.3g
Protein: 40.4g