SEAFOOD SAUTE WITH CHORIZO AND PEPPERS Ingredients 1 lb
shrimp 31/35
2 lbs
clams, middle neck, steam open – remove from shell
1 lb
calamari rings
1 lb
scallops
¼ cup
olive oil
1 lb
chorizo sausage, bulk
2 cups
peppers, tri color, julienne
1 cup
red onion, julienne
2 tablespoons garlic 1 cup
reserved cooking liquid from clams
1 tablespoon salt and pepper 4 oz To taste:
whole butter, cold, cubed salt and pepper
Method 1.
Prepare the seafood and keep chilled
2.
Heat pan with oil and sauté chorizo until browned and cooked through. Remove and reserve
3.
Sauté peppers and onions in the same pan, add garlic without browning. Cook until just tender
4.
Add the chorizo, vegetable and seafood back into the pan and sauté until just cooked
5.
Add reserved cooking liquid and gently simmer (do not boil)
6.
Season and whip in the butter while stirring to emulsify
Serving Suggestion:
Serve over rice
Compliments by: