White Beans With Chorizo, Clams And Shrimp - cooking recipe

Ingredients
    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 large shrimp, peeled deveined and cut into bite-size pieces
    2 lbs manila clams
    kosher salt
    pepperoncini pepper, chopped for garnish
    fresh parsley, chopped for garnish
Preparation
    Preheat oven to 350 degrees F.
    In a Dutch oven, cook the chorizo in oil, over medium heat, until the chorizo has rendered some fat and begins to brown, about 5 minutes; add bell pepper and cook until it starts to soften, 3 minutes more.
    Add the onion and cook until it softens, 5 minutes; add garlic and cook until fragrant, 3 minutes.
    Stir in the dried beans, water, and bay leaf; bring to a simmer, stirring occasionally.
    Cover tightly and bake in oven for one hour; add salt, stir, and continue cooking, covered, until beans are tender, 45 minutes to 1 hour.
    The consistency should be like a thin stew, if not, stir in a little water; remove bay leaf and discard.
    Season to taste with more salt and pepper.
    NOTE: The dish can be prepared to this point a day ahead of time and refrigerated.
    In a large skillet (that has a tight fitting lid) heat oil over medium heat and cook garlic and parsley 3 minutes; add white wine and reduce to a thin syrup, about 3 minutes.
    Add crushed tomatoes and cook until slightly reduced, 5 minutes.
    Add in shrimp and clams, cover tightly, and raise heat to high; cook, shaking pan often, until clams open, about 5 minutes.
    Stir clams and shrimp into warm beans and heat through; taste and adjust seasoning.
    Ladle stew into shallow soup bowls and garnish each with 2 teaspoons chopped pepperoncini and parsley, if desired.

Leave a comment