Seafood Caldo with Chorizo

Name: Seafood Caldo with Chorizo
Prep time: 20 min
Cook time: 4 h 20 min
Total time: 4 h 40 min
Yield: 6 Servings
Cuisine: Spanish
Ingredients: 1 medium onion, chopped; 8 ounces fresh chorizo (preferably mild), cut into ½-inch-thick slices; 1 tablespoon extra-virgin olive oil; Pinch of saffron threads; 18 littleneck clams, cleaned (clams should be tightly closed); 18 littleneck clams, cleaned (clams should be tightly closed); 1 cup water; 1 cup dry white wine; 3 tablespoons chopped fresh Italian (flat-leaf) parsley; 2 tablespoons coarsely chopped toasted almonds; 8 ounces salmon fillet, skin removed, bones removed, and cut into 1-inch pieces; 8 ounces jumbo shrimp (15 to 20 count), shelled and cleaned; 1 teaspoon sweet paprika; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; Juice and finely grated zest of ½ lemon; 4 cloves garlic, minced, divided; 1 cup canned diced tomatoes, with their juice; 1 bay leaf; ½ teaspoon dried thyme; 1 red or green bell pepper, stemmed, seeded, and cut into ½-inch dice; 1 red or green bell pepper, stemmed, seeded, and cut into ½-inch dice; 2 celery ribs, halved lengthwise and cut into thin slices; 2 celery ribs, halved lengthwise and cut into thin slices

Preparation info

6
Servings

Difficulty
Easy
Ready in
5 hr

Appears in

Art of the Slow Cooker

By Andrew Schloss

Published 2008

About

Caldos are the hearty, chunky soups of Portugal and Spain. This one takes the flavors of the region and ups the ante of ingredients into the realm of stew. Although the flavors are multilayered and complex, they are not challenging, and the spice level is determined completely by the type of chorizo you use. Even if you like your food on the fiery side, I suggest using a mild chorizo. Pepper has a tendency to grow hotter during slow cooking, and you can always add a pinch of crushed

Ingredients

Europe
Spain
Portugal

Ingredients

Method