Ingredients
1 tablespoon olive oil
6 to 8 ounces chorizo sausage or other firm smoked sausage, sliced
1/2 yellow onion, chopped
2 garlic cloves, minced
1 bay leaf
1 teaspoon paprika
1/4 to 1/2 teaspoon salt
1/8 teaspoon dried crushed red pepper (optional)
1 (14-ounce) can crushed fire-roasted tomatoes, undrained
1/2 cup white wine
18 small clams in shells, scrubbed
1/2 pound peeled and deveined large raw shrimp with tails
1 tablespoon chopped fresh parsley
Preparation
1. Heat oil in a large cataplana or saucepan with lid over medium-high heat. Add sausage and cook, stirring occasionally, 5 minutes or until lightly browned.
2. Add onion, next 4 ingredients, and red pepper, if desired; cook 5 minutes or until vegetables are tender. Stir in tomatoes and wine; bring to a boil. Add clams and shrimp.
3. Lock cataplana lid and cook, shaking cataplana occasionally, 7 minutes or until clams open. Or, cover saucepan and cook, stirring occasionally if necessary, 7 minutes or until clams open. (Discard any that do not.) Open carefully; sprinkle with parsley.
Cooking Light DT
