Clams and Sausage in a Cataplana
- 3 tablespoons olive oil
- 8 ounces chouriço, linguiça, or dry-cured smoked Spanish chorizo, cut into 1/4-inch coins
- One 1/4-inch-thick slice presunto, Serrano ham, or prosciutto, trimmed of excess fat and cut into 1/4-inch cubes
- 2 medium yellow onions, cut lengthwise in half and sliced into thin half-moons
- 1 Turkish bay leaf
- 4 garlic cloves, minced
- One 28-ounce can whole peeled tomatoes, preferably San Marzano, drained and chopped
- 1/4 cup dry white wine
- 1/2 teaspoon sweet paprika
- 4 pounds small clams, such as cockles, manila, butter, or littlenecks, scrubbed and rinsed
- Freshly ground black pepper
- 3 tablespoons minced fresh flat-leaf parsley leaves
- Produce
- Flat-leaf parsley, fresh leaves (3 tablespoons)
- Tomatoes, whole (1 28-ounce can)
- Turkish bay leaf (1)
- Yellow onions, medium (2)
- Seafood
- Clams, small (4 pounds)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Garlic cloves (4)
- Olive oil (3 tablespoons)
- Paprika, sweet (1/2 teaspoon)
- Beer, Wine & Liquor
- White wine, dry (1/4 cup)
- Other
- 8 ounces chouriço, linguiça, or dry-cured smoked Spanish chorizo, cut into 1/4-inch coins
- One 1/4-inch-thick slice presunto, Serrano ham, or prosciutto, trimmed of excess fat and cut into 1/4-inch cubes
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published March 24, 2010 (2 years ago).
6 people saved this recipe.
