I’ve had a lot of Spanish influence in the past few years. I created this dish as an expression of those influences. It’s drop dead simple and quick to prepare.
One of the things that the Spanish enjoy doing is sopping up sauces and broths with great bread. For this recipe, I love using a Ciabatta or Sourdough bread. You also mix the amount of seafood to your tastes.
Serves: 4
Ingredients
2 lbs. of Mussels
16 little neck clams
.5 lb. of peeled deveined shrimp
6 oz. of shiitake mushrooms
2 links of chorizo sausage - approx. 2 cups sliced.
4-6 Scallions
3 cloves of garlic
2.5 - 3 cups of chicken stock - amount varies depending on how many soppers you have 
1 pinch of red pepper flakes
1 TBs of olive oil
Preparation
Heat a large 10-12 inch wide pan, with high sides, on med-high heat. Cut the chorizo into .5 inch thick slices, destem the shiitake mushrooms. I love biting into larger pieces of mushrooms so I don’t chop the caps into halves but you can do so. Chop the scallions into 2.5 inch pieces. Chop the garlic.
Pour the olive oil into the heated pan and swirl to coat the bottom. Saute the chorizo until both sides begin to brown, approx. 4 mins. Toss in the scallions and saute for 1 min. Add the mushrooms and saute til. for approx. 4 mins. til they begin to soften. Add the garlic and pinch of red pepper and saute for an additional minute. If you happen to have some dry white wine available, deglaze the pan and cook off the wine before adding the stock
Add the chicken stock and bring the pan to a boil. Add the clams, cover the pan for 1 min. Add the mussels. Cover and cook til they open, approx. 3 mins. Add the shrimp and try to nestle them down a bit. Cover and cook til. the shrimp curl and turn opaque.
Season with salt and pepper and serve immediately.
Enjoy!
Here are the pics. I made this the day after the birthday dinner. You won’t see any chorizo in the pictures because…well, let’s say there was wine involved.
If you enjoyed this post, make sure you subscribe to my RSS feed!. Rather get email notification?
.
