Seafood stew with tomato and chorizo - Household warmth and closeness is usually obtained in simple strategies. A single of them is cooking and serving meals for the family. As a housewife, obviously you do not need to miss a meal collectively proper? Cuisine can also be the crucial to a happy family members, many really feel homesick due to the fact their cooking has been found elsewhere.
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This spicy stew features Hunt's® petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl! I wasn't able to find chorizo at the store so I tried to season the ground pork with homemade adobo spices. Didn't have quite the flavor I wanted until the next day.
Seafood stew with tomato and chorizo is one of the most well liked of recent trending foods in the world. It's easy, it's fast, it tastes yummy. It's appreciated by millions daily. They are fine and they look fantastic. Seafood stew with tomato and chorizo is something that I've loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have seafood stew with tomato and chorizo using 26 ingredients and 4 steps. Here is how you cook that.
Ingredients needed to serve Seafood stew with tomato and chorizo:
- Freshly baked bread
- Homemade butter
- 1 kg mussels
- 250 g clams
- 1 fillet salmon
- 1 fillet cod
- 1 fillet haddock
- 2 tubes calamari sliced into rings
- Fresh parsley
- Fresh basil
- Stew
- 200 g chorizo diced
- 1 diced white onion
- 2 cloves garlic
- Extra virgin olive oil
- 400 g plum tomatoes
- 400 g chopped tomatoes
- 2 tbsp tomato paste
- 1 tsp Dijon mustard
- 1 tsp origanum
- Salt
- Pepper
- Smoked paprika
- 250 ml Cabernet Sauvignon
- 50 g sugar
- 500 ml water
If you can't get your hands on saffron, the mayo can. In this recipe, a smoky tomato sauce with spicy, cured chorizo is used as the base for the stew. Feel free to make the tomato sauce ahead and hold it in the refrigerator until you are ready to steam the mussels. Cook to cook: Look for mussels that are grown in high tidal areas where the water flows.
Directions to cook Seafood stew with tomato and chorizo:
- Brown onions and garlic in olive oil. Add splash of water to soften. Add tomatoes, paste, sugar and origanum then simmer. Season with salt, pepper and smoked paprika.
- Add water and bring to the boil. Remove from heat and using a hand blender, blitz the sauce until very smooth. Add mustard and stir well. Add the wine and mix through.
- Brown the chorizo in oil and fry king prawns with a 1 tsp butter. Once the prawns have discoloured, add the tomato stew and bring to a simmer. Add all the fish except the calamari, clams and mussels. Add the mussels and clams and place a lid to steam. Once the mussels start opening add the calamari and leave for two to three minutes until the calamari has changed colour.
- Serve the stew in a deep dish with freshly sliced or torn herbs sprinkled on top. Enjoy with torn bread and butter.
Paprika, chorizo, chillis and cumin give the dish plenty of flavour - and you can make in a large batch and freeze. This recipe has a rich tomato sauce which is bursting with flavour thanks to the garlic, chilli and warming chorizo. This Spanish beef stew is made with braising steak, which is succulent. Chop the tomatoes and discard the seeds. (Alternatively freeze the seeds and use them in stocks and sauces.) Continue to chop the tomato flesh to a pulp. Add the browned meatballs and the chopped chorizo to the tomato stew mixture.
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