Seafood, chorizo and potato stew with saffron

By: Sue Quinn
From: Roasting Tray Magic
Serves: 4
Cooking time: 45 mins
Photographer: Faith Mason

Pork and seafood are an ace combination and this quick dish is no exception. Salty, smoky, spicy chorizo pairs perfectly with sweet prawns, mussels and clams, which release their briny juices as they steam. A chunk of bread to mop up the broth is the only extra you need.

Ingredients

Quantity	Ingredient
200g	cooking chorizo, cut into 2-cm pieces
400g	new potatoes, cut into 5-mm slices
splash	olive oil
400ml	fish stock, (a good stock/bouillon cube dissolved in boiling water is fine)
4 tablespoons	unsalted butter
1/2 teaspoon	saffron strands, chopped
2	garlic cloves, crushed
600g	live mussels, rinsed and scrubbed
200g	raw king prawns, weighed without heads or shells
600g	clams
120ml	dry white wine
	sea salt
	freshly ground black pepper
1/2	lemon, finely grated zested
handful	chopped flat leaf parsley

Method

Preheat the oven to 230°C.
Place the chorizo and potatoes in a 30 x 20 x 5-cm roasting tray, toss with the olive oil and roast for 20 minutes until sizzling and the potatoes are tender.
Add the stock, butter, saffron, garlic, mussels, prawns, clams and wine to the tray, season with salt and pepper and give it a little shake. Cover tightly with foil and roast for 12 minutes, or until the prawns are pink and the mussels and clams have opened (discard any unopened ones). Serve immediately, sprinkled with lemon zest and parsley.

Tags:

Seafood, chorizo and potato stew with saffron

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