| 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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