This seafood and chorizo stew is nothing more a tumble of clams, mussels, shrimp, chorizo, and potatoes roasted on a sheet pan or in a roasting pan. Stock and wine create the broth, lemon and parsley add some zest.
Seafood and Chorizo Stew
- Quick Glance
- Quick Glance
- 15 M
- 55 M
- Serves 4
Preheat the oven to 450ºF (230°C).
In a large roasting pan or sheet pan, toss the chorizo and potatoes with the olive oil and roast, tossing once or twice, until sizzling and the potatoes are tender and browned, 17 to 20 minutes.
Add the stock, butter, saffron, garlic, mussels, shrimp, clams and wine to the pan, season with salt and pepper and give it a little shake so everything lies in an even single layer. Cover tightly with foil and roast until the shrimp are pink and the mussels and clams have opened, 12 to 15 minutes. Discard any unopened mussels or clams.
Sprinkle with lemon zest and parsley and plenty of crusty bread on the side for dipping.
Recipe Testers Reviews
I am always looking for simple yet impressive meals to serve to friends. This one-dish seafood and chorizo stew certainly qualifies as it’s simple to prepare, quick to cook, easy to clean up, and delicious. The prep can be easily done in ahead of time and completed through step two a tad in advance, then finished off just before serving. I served this an arugula salad and crusty bread. The slight spiciness of the chorizo complements the sweetness of the clams and the brininess of the mussels. Often, saffron can overwhelm a dish, but in this stew, it’s just the right amount. The next time I make this, I’ll add some toasted pine nuts and a couple of shaves of garlic to the final sprinkle of parsley and lemon zest.
This seafood stew was a perfect dinner to eat by the fire after a long day at work. It was easy to prepare and absolutely delicious—smoky, a little spicy due to the chorizo, and perfect with some warm bread. The only thing I might add to the recipe was a little more broth.