Seafood chorizo stew

sly_karma

Crew Member
I've been making this for many years and got it tweaked pretty good. Lots of people are prawning now and the sweetness of fresh spot prawns really takes this up a notch. The key ingredient is mexican style chorizo, not the cured spanish/portuguese style sausage. Fresh chorizo cooks up like highly seasoned hamburger rather than sausage links. The combination of the richly seasoned chorizo, the briny clams, the sweet corn and the acidity of the lime makes for a complex flavours in a simple one-pot meal. The only other thing you need is fresh bread for dunking.

(Quantities for 6 people)
1 lb mexican chorizo
6 cloves garlic, chopped
1 red onion, sliced
1 red pepper, seeded and sliced
1 orange pepper, seeded and sliced
1 cup white wine
1 cup corn kernels, preferably sliced off the cob
4 limes, halved
1/4 cup fresh cilantro, chopped
30-40 clams in shell, thoroughly washed
1 lb uncooked prawns, shells and tails removed

Squeeze the chorizo out of its casing and into a large soup pot, cook over medium heat 8-10 minutes. Add garlic, onion, peppers. Cook 10 minutes. Add wine, corn, cilantro and juice of two limes. Stir to combine. Add clams and cover the pot. Allow the clams to steam open, about 10 minutes. Discard any clams that don't open. Taste and adjust seasoning as desired - salt/pepper, additional lime juice, hot sauce. Stir in the prawns, cover and simmer 3-4 minutes until prawns are just cooked. Serve with lime wedges, fresh bread and a chilled BC Riesling.
 
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