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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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