dairy-free · Dinner
Seafood and Chorizo Pasta Stew
Croatian Pasta in Portuguese Seafood Stew · Cataplana Surlice Pasta
Croatian surlice pasta folded through a Portuguese cataplana of clams, shrimp, and chorizo simmered with tomato, peppers, and white wine, finished with fresh cilantro.
$$$
20 minsPrep
30 minsCook
50 minsTotal
HardLevel
Nutrition per serving
960Calories
48gProtein
40gFat
72gCarbs
8gSugar
5gFiber
1200mgSodium
180mgChol
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Instructions
1
Prep
Scrub the clams and peel the shrimp. Dice the onions, peppers, and tomatoes. Mince the garlic. Slice the chorizo.
2
Boil
Cook the surlice pasta in well-salted water over high heat 9 minutes until al dente, then drain it well.
3
Sweat
Soften the onions, peppers, and garlic in olive oil over medium heat 5 minutes until soft, sweet, and deeply fragrant.
4
Sear
Brown the sliced chorizo over medium-high heat 2–3 minutes until it releases its red oil and crisps lightly at the edges.
5
Simmer
Add the diced tomatoes and white wine over low heat 6–7 minutes until the sauce reduces down and turns silky.
6
Steam
Nestle the clams and shrimp into the sauce, cover, and steam over medium heat 5–6 minutes until the shells open wide.
7
Plate
Fold the cooked pasta through the rich seafood stew, scatter fresh cilantro, and serve straight from the pan while steaming.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) clams and shrimp, cleaned
- 2 tbsp olive oil
- 140g (4.9 oz / 2 small) onion
- 160g (5.6 oz / 2 small) red bell pepper
- 8 garlic cloves
- 100g (3.5 oz) chorizo
- 240g (8.5 oz / 2 medium) ripe tomato
- 160ml (2/3 cup) dry white wine
- 180g (6.3 oz) surlice pasta
- 2 tsp kosher salt
- 20g (small handful) cilantro