White Beans With Chorizo, Clams and Shrimp |
|
 |
Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
|
This recipe is made with Spanish chorizo, which is sort of dried as compared to Mexican or Latin American chorizo. Ingredients:
1/4 lb spanish chorizo, diced |
2 tablespoons olive oil |
1 green bell pepper, chopped |
1 onion, chopped |
4 garlic cloves, chopped |
1 lb dried white bean (such as cannellini or great northern) |
7 cups water |
1 bay leaf |
1 teaspoon kosher salt, plus more to taste |
fresh ground black pepper |
2 tablespoons olive oil |
4 garlic cloves, chopped |
3 tablespoons fresh parsley, chopped |
1/2 cup dry white wine |
1 1/4 cups crushed tomatoes |
1 lb shrimp, peeled and cut into bite-size pieces |
2 lbs manila clams |
kosher salt |
chopped pickled green pepper, such as pepperoncini for garnish |
chopped parsley, for garnish |
Directions:
1. Preheat oven to 350°F.
2. In a Dutch oven, over medium heat, cook chorizo in olive oil until some of the fat is rendered and it begins to brown, about 5 minutes; add in the bell pepper and cook until it begins to soften, 3 minutes.
3. Add in onion and cook 5 minutes; add in garlic and cook until fragrant, about 1 minute.
4. Add in the beans, water, and bay leaf; bring to a simmer, stirring occasionally, cover tightly and place in oven for one hour.
5. Season with salt, stir, replace cover and cook in oven until beans are tender, 45 minutes to 1 hour longer.
6. The consistency should be like a thin stew (if not add more water, 1/4 cup at a time); discard bay leaf and season to taste with additional salt, if necessary, and pepper.
7. Meanwhile, in a large skillet, with a tight-fitting lid, heat the olive oil over medium heat; add in garlic and parsley and cook until fragrant 1 or 2 minutes.
8. Add in white wine and reduce to a thin syrup, about 3 minutes; stir in crushed tomatoes and let cook until slightly reduced, 5 minutes.
9. Add in the shrimp and clams, cover tightly, increase heat to high and cook, shaking pan frequently, until clams have opened, about 5 minutes.
10. Gently stir clams into beans and heat through; season to taste with more salt, if needed.
11. Ladle stew into shallow soup or pasta bowls and sprinkle each with about 2 teaspoons of peperoncini and parsley.
|
|