SPANISH PAPRIKA CLAMS MUSSELS SCALLOPS SQUID PRAWNS AND CHORIZO

OMGosh…….

This is a outstanding winner dinner dish!  So simple yet a real show stopper!  Gorgeous succulent shellfish with a insanely flavoured broth, such beautiful fresh ingredients speak for themselves in all the flavours of this dish.

This is a really fast cook, on the table in 10 minutes!

TIP…have all the ingredients prepped and ready to go before you start cooking, and have your serving bowls and table set.

Ingredients 

(serves 4-6)

20 fresh cold water prawns peeled

1kg fresh mussels 

1kg  fresh clams

12 scallops

1 large squid cleaned and sliced

4 cooking chorizo sausages sliced chunky

2 tbsp butter

Olive oil

750ml chicken stock

300ml dry white wine

2 large vine ripe tomatoes skinned, deseeded and finely chopped

1 lemon juiced

1 lemon cut into wedges

2 cloves garlic finely chopped

2 tbsp chopped parsley

1 tsp smoked paprika

Warm crusty garlic butter torn baguette (optional)

Spread a ton of butter mixed with chopped garlic and parsley over the halved baguette, pop in the oven 170 C for 6 minutes, serve torn in a bread basket on the table.

Place the mussels and clams in a large pan with a lid, add the wine, half the butter and half the garlic, bring to a rolling simmer and cook for 3 minutes, strain the mussels and clams into a sieve, keeping all the cooking liquid.  Reserve the shellfish to one side.

Heat a generous glug of olive oil in a saucepan along with the remaining butter, cook the chorizo for 3 minutes turning half way, add the scallops and sear for 45 seconds each side, remove the chorizo and scallops and reserve to one side, next cook the squid fast around one minute each side, remove from the pan and reserve to one side.

Add the mussel cooking liquid and chicken stock to the pan, reduce by half on a high heat, next add the remaining garlic, tomatoes, lemon juice, parsley, paprika and prawns, when the prawns are two thirds cooked around 1-2 minutes add all the reserved mussels, clams, scallops, squid and chorizo, stir though for one to two minutes until hot, check for seasoning, turn off the heat.

Serve the big pot family style along with the warm garlic crusty bread for dunking and soaking up the most gorgeous broth.