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1 package (about 3 1/2 ounces) chorizo sausage, sliced; 2 1 / 2 lb cod or haddock or snapper fillets, cut into large pieces; 24 littleneck clams or mussels, well scrubbed; 2 cup regular long-grain white rice, cooked according to package directions (about 6 cups)
Add the chorizo, cod and clams. Cover the sauce pot. Reduce the heat to low and cook for 10 minutes or until the cod flakes easily with a fork and the clams open.
Spanish Seafood Stew with Chorizo and Chickpeas. Bury us in saffron-infused basmati rice. Use any white fish you’d like: Halibut, haddock, sea bass and cod are all solid choices.
Here are 13 of our favorite chorizo recipes. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us. Mail. Sign in ...
Want to make Spanish Seafood Stew? Learn the ingredients and steps to follow to properly make the the best Spanish Seafood Stew? recipe for your family and friends.
Fabada is the traditional stew of the region, made with white beans, sausages (such as chorizo and morcilla ), and pork. A well-known recipe is fabes con almejas (beans with clams). Asturian beans (fabes) can also be cooked with hare, partridge, prawns, or octopus.
Caparrones is a Spanish stew made of caparrón, a variety of red kidney bean, and a spicy sausage chorizo, both of which are local specialties of the Spanish La Rioja region. The shape of caparrón bean is shorter and rounder than common red kidney beans. The stew is regarded as one of the most important dishes in Riojan cooking. [1]
Callos is a stew common across Spain, and is considered traditional to Madrid. [1] It is also traditional dish in the Philippines, usually cooked during special occasions, with a slight variations in ingredients such as adding potatoes, and carrots in the stew. In Madrid, it is referred to as callos a la madrileña. [1] [2]