White Beans With Chorizo, Clams And Shrimp - cooking recipe

Ingredients
    For the beans
    1/4 lb spanish chorizo, diced
    2 tablespoons olive oil
    1 green bell pepper, chopped
    1 onion, chopped
    4 garlic cloves, chopped
    1 lb dried white bean (such as cannellini or Great Northern)
    7 cups water
    1 bay leaf
    1 teaspoon kosher salt, plus more to taste
    fresh ground black pepper
    Clams and shrimp
    2 tablespoons olive oil
    4 garlic cloves, chopped
    3 tablespoons fresh parsley, chopped
    1/2 cup dry white wine
    1 1/4 cups crushed tomatoes
    1 lb shrimp, peeled and cut into bite-size pieces
    2 lbs manila clams
    kosher salt
    chopped pickled green pepper, such as pepperoncini for garnish
    chopped parsley, for garnish
Preparation
    Preheat oven to 350\u00b0F.
    In a Dutch oven, over medium heat, cook chorizo in olive oil until some of the fat is rendered and it begins to brown, about 5 minutes; add in the bell pepper and cook until it begins to soften, 3 minutes.
    Add in onion and cook 5 minutes; add in garlic and cook until fragrant, about 1 minute.
    Add in the beans, water, and bay leaf; bring to a simmer, stirring occasionally, cover tightly and place in oven for one hour.
    Season with salt, stir, replace cover and cook in oven until beans are tender, 45 minutes to 1 hour longer.
    The consistency should be like a thin stew (if not add more water, 1/4 cup at a time); discard bay leaf and season to taste with additional salt, if necessary, and pepper.
    Meanwhile, in a large skillet, with a tight-fitting lid, heat the olive oil over medium heat; add in garlic and parsley and cook until fragrant 1 or 2 minutes.
    Add in white wine and reduce to a thin syrup, about 3 minutes; stir in crushed tomatoes and let cook until slightly reduced, 5 minutes.
    Add in the shrimp and clams, cover tightly, increase heat to high and cook, shaking pan frequently, until clams have opened, about 5 minutes.
    Gently stir clams into beans and heat through; season to taste with more salt, if needed.
    Ladle stew into shallow soup or pasta bowls and sprinkle each with about 2 teaspoons of peperoncini and parsley.

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