- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 44 Times
This robust Portuguese-inspired dish is easy to make, yet produces impressive results. I like to serve this with a big green salad, hot Portuguese cornbread and a crisp white wine.
- 1 lb (500 g) fresh chorizo sausage, removed from casings
- 4 stalks celery, thinly sliced
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp (5 ml) saffron threads, soaked in 1 tbsp (15 ml) boiling water (optional)
- ¼ tsp (1 ml) salt
- ¼ tsp (1 ml) cracked black peppercorns
- 1 can (14 oz/398 ml) diced tomatoes, with juice
- 2 cups (500 ml) dry white wine
- ½ cup (125 ml) bottled clam juice
- ½ cup (125 ml) water
- 1 green bell pepper, finely chopped
- 1 lb (500 g) medium shrimp, cooked, shelled and deveined (see Notes)
- 1 tsp (5 ml) paprika (see Notes)
- 12 mussels or small clams, cleaned (see Notes)
- Finely chopped fresh parsley
1. In a nonstick skillet, cook chorizo, celery and onion over medium heat, stirring and breaking meat up with a spoon, until sausage is no longer pink, about 10 minutes. Add garlic, saffron (if using), salt and peppercorns; cook, stirring, for 1 minute. Using a slotted spoon, transfer to slow cooker stoneware.
2. Stir in tomatoes with juice, wine, clam juice and water. Cover and cook on Low for 6 hours or on High for 3 hours, until hot and bubbly. Stir in green pepper, shrimp and paprika. Lay mussels on top and spoon hot liquid over them. (If using clams, see tip, below.) Cover and cook on High for 20 minutes, until mussels have opened. Discard any mussels that do not open.
3. Ladle into large bowls and garnish with parsley.
Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, continue with the recipe.
Works best in a large (minimum 5-quart) slow cooker.
I like to use smoked paprika when making this recipe.
To prepare shrimp for this recipe: In a large pot of boiling salted water, immerse shrimp, in shells. Cook over high heat until shells turn pink, 2 to 3 minutes. Drain and let cool, then peel and devein.
Farmed mussels are preferred for this recipe, as they are very clean and need only to be thoroughly rinsed under cold running water before being cooked. Fresh mussels should be tightly closed, or they should close when you tap them. If not, discard before cooking.
If using fresh clams in this recipe, clean first by scrubbing thoroughly with a wire brush and soaking in several changes of cold salted water. Discard any clams that are open. In a large saucepan over medium-high heat, bring ½ cup (125 ml) cooking liquid from stew to a rapid boil. Add clams, cover and cook, shaking the pot, until all the clams open. Discard any that do not open. Return clams, with liquid, to stew. Garnish and serve.
If desired, substitute 2 cans (each 5 oz/142 g) baby clams, drained and rinsed, for the fresh clams.
© 2008 Judith Finlayson