Thursday, October 14, 2010

Clams and chorizo in chili sauce / Миди с чоризо в пикантен сос


Serves 4
2 tbsp olive oil
2 links fresh Spanish chorizo, thinly sliced or chopped
1 lb fresh clams, cleaned
1 lb fresh mussels
1 shallot, sliced
1 medium red chilli pepper, seeded and finely chopped
1 tbsp smoked paprika
2 garlic cloves, minced
2 tbsp parsley, finely chopped
1/2 cup white wine
salt and freshly ground pepper

In a large skillet add olive oil and heat over medium to high heat. Add chorizo and sauté for 2 minutes or until partially cooked. Add clams, mussels, and chilli pepper, cover and cook until shells start to open. Discard any closed clams or mussels. Add the paprika, garlic, parsley, shallot, wine, salt and pepper and continue to cook for about 2 minutes. Spoon out into small bowls, pour on the sauce and serve immediately. Serve with hearty rustic bread.

Pairs with Riesling or Pinot Blank

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