Ina Garten’s Cozy Shellfish & Chorizo Stew Recipe / Simple Joy

Shellfish and chorizo stew transforms ordinary ingredients into an extraordinary culinary adventure that tingles your taste buds.

Rich maritime flavors mingle with spicy sausage to create something truly remarkable.

Mediterranean-inspired dishes often celebrate bold combinations, and this stew embodies that spirit perfectly.

Seafood enthusiasts will appreciate the delicate balance between tender shellfish and robust chorizo.

Each ingredient contributes its unique character to a symphony of taste and texture.

The recipe promises warmth, comfort, and unexpected depth that elevates a simple meal into a memorable dining experience: prepare to be delighted.

Ina Garten’s Steps to One Flavor-Packed Stew

Step 1: Prepare Potatoes

Place the potatoes and a pinch of salt into a medium saucepan.

Cover them with water, bring to a boil, then lower the heat and simmer for 8 to 10 minutes until tender.

Drain the potatoes and set them aside.

Step 2: Sauté Aromatic Base

In a large stockpot or Dutch oven, combine butter and olive oil and heat over medium-low.

Add the onions and cook for 7 to 10 minutes until soft and translucent.

Stir in the garlic and chorizo and sauté for another 5 to 7 minutes until the chorizo turns crisp.

Step 3: Infuse Wine Flavor

Sprinkle in the tarragon and cook for 1 minute.

Pour in the white wine and let it simmer for 5 to 7 minutes until the liquid reduces by half.

Step 4: Create Creamy Foundation

Add the cream and season with salt and pepper to taste.

Stir in the cooked potatoes and bring everything to a gentle boil.

Reduce the heat and simmer for 4 to 5 minutes until the mixture thickens slightly.

Step 5: Add Seafood Treasures

Gently fold in the scallops and place the clams and mussels on top.

Bring the pot to a boil, then lower the heat, cover, and simmer for 8 to 10 minutes.

Check that all the shells have opened and discard any that remain closed.

Step 6: Serve With Flair

Taste the chowder and adjust the seasoning if needed.

Ladle it into shallow bowls and garnish with fresh parsley.

Serve right away with chunks of crusty baguette and enjoy it warm.

Tips for Balancing Spice in Shellfish Stew

• Select Ultra-Fresh Seafood: Choose shellfish that smell like the ocean, with shiny, intact shells and no cracks. Freshness guarantees the most delicious stew.
• Gently Simmer Potatoes: Watch potatoes closely while boiling, stopping cooking when just tender. Overcooking leads to mushy texture that breaks down in the stew.
• Caramelize Onions Carefully: Slowly cook onions on medium-low heat until translucent and soft. This technique develops a sweet, rich base flavor for the entire dish.
• Concentrate Wine Flavors: Allow wine to reduce by half, intensifying its depth and creating a more complex taste profile. The alcohol will evaporate, leaving behind concentrated essence.
• Inspect Shellfish Thoroughly: Discard any clams or mussels that remain closed after cooking, as they might indicate spoilage. Safe seafood should open completely during the stew preparation.

How to Keep Shellfish & Chorizo Stew Fresh

• Freeze Smart: Carefully portion the stew into freezer-safe containers, leaving about an inch of space at the top for expansion. Seal tightly with airtight lids to prevent freezer burn and preserve the delicate flavors of seafood and chorizo. Frozen stew maintains its quality for up to 1 month, offering a quick and delicious meal on busy nights.
• Refrigerator Revival: Store the cooled stew in glass containers with tight-fitting lids to maintain freshness and prevent flavor absorption from other foods. Position containers in the coldest part of the refrigerator, typically the back shelf, to extend the stew's life and keep seafood at its peak quality. Consume within 2 days for the best taste and texture.

Variants to Try on Ina Garten’s Shellfish Stew

• Spicy Seafood Fiesta: Replace chorizo with spicy andouille sausage and add jalapeños for an extra kick. Swap white wine for tequila to enhance the Mexican-inspired flavor profile.
• Mediterranean Seafood Medley: Substitute tarragon with fresh oregano and basil. Use ouzo instead of white wine and add kalamata olives for a Greek-inspired version of the stew.
• Coconut Curry Seafood Stew: Replace cream with coconut milk and add red curry paste. Include shrimp alongside scallops, clams, and mussels. Garnish with fresh cilantro and a squeeze of lime for a Southeast Asian twist.
• Rustic Tomato Seafood Stew: Add diced fire-roasted tomatoes and smoked paprika to the base. Use smoked chorizo and include a splash of sherry vinegar for depth. Top with crispy pancetta bits for extra texture and flavor.

The Last Ladle of Shellfish & Chorizo Stew

Ina Garten’s shellfish and chorizo stew emerges as a culinary masterpiece that blends coastal flavors with rustic charm.

Portuguese-inspired ingredients dance together, creating a harmonious symphony of seafood and spice.

Mediterranean influences shine through each carefully crafted spoonful, promising a luxurious dining experience.

Complex layers of flavor intertwine seamlessly, delivering a memorable meal that celebrates oceanic abundance.

Why Ina Garten’s Shellfish & Chorizo Stew Is So Hearty

• Savor Rich, Layered Flavors: This stew combines the smoky spiciness of chorizo with delicate seafood, creating a complex taste profile that dances across your palate with every spoonful.
• Enjoy Effortless Gourmet Cooking: Despite looking impressive, the recipe follows simple steps anyone can master, transforming basic ingredients into a restaurant-quality dish with minimal culinary expertise.
• Experience Textural Wonderland: Tender potatoes, crispy chorizo bits, succulent scallops, and plump shellfish deliver a delightful mix of textures that keep each bite interesting and satisfying.
• Create One-Pot Comfort: This stew eliminates multiple cooking vessels, reducing cleanup time while delivering a hearty, warming meal perfect for cozy dinners or impressive gatherings with friends and family.

What You Need for Shellfish & Chorizo Stew

• Scallops: Fresh, sweet seafood that adds delicate flavor and tender texture to the stew.
• Clams: Briny shellfish that provides a classic maritime taste and unique oceanic essence.
• Mussels: Rich, plump shellfish that brings depth and authentic seafood character to the dish.

• Chorizo, Onions: Spicy Spanish sausage and sweet onions that create a robust flavor foundation.
• Garlic: Pungent aromatic that enhances overall depth and complexity of the stew.

• White Wine: Adds acidity and brightness to complement the rich seafood flavors.
• Heavy Cream: Creates a luxurious, silky base that binds all ingredients together.
• Butter, Olive Oil: Provides rich base for sautéing and adds subtle background flavor.
• Tarragon: Herbaceous seasoning that introduces a delicate, slightly anise-like note.
• Salt, Black Pepper: Essential seasonings for balancing and enhancing overall taste.

• Potatoes: Hearty, starchy vegetable that adds substance and helps thicken the stew.
• Fresh Parsley: Bright, fresh garnish that provides color and light herbal finish.
• Crusty Baguette: Perfect accompaniment for soaking up the flavorful broth.

Ina Garten Shellfish & Chorizo Stew Recipe

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• Total Time: 45 minutes
• Yield: 4 1x

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Description

Ina Garten’s shellfish and chorizo stew brings Mediterranean coastal flavors to your dinner table with rich, spicy complexity. Succulent shellfish mingle with smoky chorizo, creating a luxurious one-pot meal you’ll crave again and again.

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Ingredients

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Primary Ingredients:

• 2 pounds fresh littleneck clams, scrubbed
• 1 pound fresh mussels, scrubbed and debearded
• 0.75 pound fresh sea scallops, side muscles removed, halved
• 0.75 pound baby potatoes, unpeeled, halved if larger than 1 inch
• 4 ounces Spanish-style chorizo, halved lengthwise and sliced 0.5 inch thick

Aromatics and Herbs:

• 2 cups chopped yellow onion (2 onions)
• 1 tablespoon minced garlic (3 cloves)
• 1 tablespoon minced fresh tarragon leaves
• Minced fresh parsley

Liquids and Seasonings:

• 1.5 cups dry white wine, such as Chablis or Pinot Grigio
• 1.5 cups heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon good olive oil
• Kosher salt
• Freshly ground black pepper
• Crusty baguette, for serving

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Instructions

1. Prepare potatoes by submerging them in a medium saucepan with of salt and water. Bring to a rolling boil, then reduce heat to a gentle simmer for 8 to 10 minutes until they reach a tender but firm consistency. Drain and set aside for later incorporation.
2. In a large stockpot or Dutch oven, melt butter and warm olive oil over medium-low heat. Introduce chopped onions and sauté for 7 to 10 minutes until they become translucent and soft. Incorporate minced garlic and diced chorizo, cooking for an additional 5 to 7 minutes while stirring intermittently, allowing the chorizo to develop a crispy exterior.
3. Sprinkle fresh tarragon into the pot and stir briefly for one minute. Deglaze the pan by pouring in white wine, then allow the liquid to simmer and reduce by approximately half, concentrating the flavors for 5 to 7 minutes.
4. Pour heavy cream into the mixture, seasoning with of salt and of black pepper. Gently fold in the precooked potatoes, bringing the liquid to a boil before reducing heat and simmering for 4 to 5 minutes until the sauce slightly thickens.
5. Carefully introduce scallops into the simmering liquid, then arrange clams and mussels atop the seafood. Increase heat to bring the stew to a boil, then immediately lower temperature and cover the pot. Allow seafood to steam for 8 to 10 minutes, ensuring all shellfish open completely. Discard any unopened shells as they may indicate spoilage.
6. Taste the stew and adjust seasonings as needed for optimal flavor balance. Ladle the fragrant seafood stew into large shallow serving bowls. Garnish generously with freshly chopped parsley and serve piping hot alongside chunks of crusty baguette for dipping.

Notes

• Toss Unopened Seafood Safely: Discard any clams or mussels that remain closed after cooking to prevent potential foodborne illness and ensure only fresh, safe shellfish make it to your plate.
• Minimize Potato Breakdown: Carefully monitor potato cooking time, aiming for just-tender texture to prevent them from turning mushy and losing their delightful bite in the stew.
• Develop Deep Onion Flavor: Slowly caramelize onions over medium-low heat until translucent, creating a sweet, smooth base that adds depth to the entire seafood stew.
• Concentrate Wine’s Essence: Simmer wine until reduced by half, intensifying its rich flavor and creating a more complex, robust taste profile for the dish.
• Select Premium Seafood: Choose the freshest clams, mussels, and scallops available, ensuring they are thoroughly cleaned to eliminate any gritty texture and maximize the stew’s delicious potential.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Dinner, Appetizer
• Method: Sautéing
• Cuisine: Spanish

Nutrition

• Serving Size: 1 of 4 servings
• Calories: 882
• Sugar: 4.0 g
• Sodium: 914 mg
• Fat: 57.6 g
• Saturated Fat: 31.0 g
• Carbohydrates: 32.9 g
• Fiber: 2.6 g
• Protein: 74.0 g
• Cholesterol: 184 mg