World Cuisine – Chorizo Stew

I used to work at a resort for a chef who was well versed in various types of world cuisine. We had a version of this dish on the menu regularly as the resort was located in the state of Washington and we had nearly an endless supply of fresh seafood. Usually we would add crab legs, but I had purchased these high quality mussel meats a while back and had wanted to use them up in something. This seemed like a great option for them. I had thought about purchasing some fresh mussels too, because I think it looks better and is more authentic, but I live in an inland state and did not feel it was necessary. Many variations of this kind of recipe will include saffron, but I didn’t have any on hand, so I left it out. And a note about the wine, make sure it’s white and on the drier side. Anything you like to drink using those guidelines will go well in this recipe. Here are the ingredients:

  • 2 links chorizo
  • 1 medium onion, chopped
  • 1 bunch scallions, white parts chopped
  • 3 heaping tbl smoked paprika
  • 1/2 tsp chile de arbol
  • 7-8 cloves garlic, minced
  • 6oz can tomato paste
  • 1/2 bottle dry white wine
  • 32oz chicken stock, low sodium
  • 2 russet potatoes, peeled and diced
  • 1 cup corn kernels
  • 1 heaping cup mussel meats
  • chives, garnish
  • sour cream, garnish
  • salt

Begin by placing a large saucepot on medium heat. Remove the chorizo(1) from the casing and start to saute and brown. When that is about half cooked, add your onions(2), and scallion whites(3) to the pot. Continue to saute for another 4-5 minutes until the onions are nice and soft. In the second picture you can see ‘fond.’ Fond is caramelization and contributes immensely to the finished flavor of the dish. You can add some water to the pan if you’re worried about it burning. Add the paprika(4) and chile de arbol(5), and toast the spices for one minute. Then, add the garlic(6) and saute for another minute. Add the tomato paste(7) and stir well, and continue to cook for two more minutes. The mixture will be quite thick and be sure to stir often so as not to burn it. Next, add your wine(8). You’ll want to cook this for awhile to reduce and concentrate flavor, and also to burn off the alcohol. Simmer for 5-6 minutes. Add your chicken stock(9) and bring to a boil, then down to a simmer. Add your diced potatoes(10), and heat until they’re about three quarters done. Add your corn(11) and mussel meats(12). Taste for seasoning and adjust accordingly. Turn off the heat and enjoy! Garnish with sour cream and chives, or the green parts of your scallions. The broth should be rather intense so the sour cream is a nice way to balance that out. This soup will keep well and continue to get better the longer that it sits in the fridge.

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