Name: Seafood and Chorizo Stew
Prep time: 15 min
Total time: 55 min
Cuisine: Spanish
Ingredients: 7 ounces Spanish chorizo, sliced into 3/4-inch (2-cm) pieces; 14 ounces new potatoes, cut into 1/4-inch (6-mm) slices; Splash of olive oil; 1 2/3 cups seafood or chicken stock; 4 tablespoons unsalted butter (2 oz); 1/2 teaspoon saffron strands, chopped; 2 garlic cloves, crushed; 1 1/4 pounds live mussels, rinsed and scrubbed; 7 ounces raw king or large shrimp; 1 1/4 pounds clams, rinsed and scrubbed; 1/2 cup dry white wine (120 ml); Sea salt and freshly ground black pepper; Finely grated zest of 1/2 lemon (about 1 teaspoon); Handful of chopped flat leaf parsley (about 20 g); Crusty bread (optional), for serving

Prep the oven

Preheat the oven to 450ºF (230°C).

Roast the chorizo and potatoes

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.

Roast the seafood

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.

Garnish and serve

Sprinkle with lemon zest and parsley and plenty of crusty bread on the side for dipping.

Recipe Testers Reviews

Christina C.

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.

Shauna Hinchen-Joyal

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.

Seafood and Chorizo Stew