This spicy stew features Hunt's® petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl! I wasn't able to find chorizo at the store so I tried to season the ground pork with homemade adobo spices. Didn't have quite the flavor I wanted until the next day.

This stew's wine- and tomato-rich broth is the perfect complement to spicy chorizo and sweet, tender white fish and shrimp. We have a new face on the channel! Please welcome Omar Allibhoy, a superb Spanish chef, who's brought his incredible recipe for a one pot.

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, seafood stew with tomato and chorizo. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

This spicy stew features Hunt's® petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl! I wasn't able to find chorizo at the store so I tried to season the ground pork with homemade adobo spices. Didn't have quite the flavor I wanted until the next day.

Seafood stew with tomato and chorizo is one of the most favored of current trending meals in the world. It's appreciated by millions daily. It is easy, it's quick, it tastes yummy. They're fine and they look wonderful. Seafood stew with tomato and chorizo is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have seafood stew with tomato and chorizo using 26 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Seafood stew with tomato and chorizo:

1. {Make ready of Freshly baked bread.
2. {Make ready of Homemade butter.
3. {Take 1 kg of mussels.
4. {Take 250 g of clams.
5. {Get 1 of fillet salmon.
6. {Make ready 1 of fillet cod.
7. {Take 1 of fillet haddock.
8. {Make ready 2 of tubes calamari sliced into rings.
9. {Make ready of Fresh parsley.
10. {Prepare of Fresh basil.
11. {Take of Stew.
12. {Prepare 200 g of chorizo diced.
13. {Get 1 of diced white onion.
14. {Prepare 2 cloves of garlic.
15. {Take of Extra virgin olive oil.
16. {Make ready 400 g of plum tomatoes.
17. {Make ready 400 g of chopped tomatoes.
18. {Prepare 2 tbsp of tomato paste.
19. {Get 1 tsp of Dijon mustard.
20. {Make ready 1 tsp of origanum.
21. {Get of Salt.
22. {Prepare of Pepper.
23. {Take of Smoked paprika.
24. {Prepare 250 ml of Cabernet Sauvignon.
25. {Take 50 g of sugar.
26. {Take 500 ml of water.

While it's cooking mix the mayonnaise Bold flavours like chorizo and fennel provide hearty results in this easy-to-make stew. If you can't get your hands on saffron, the mayo can. In this recipe, a smoky tomato sauce with spicy, cured chorizo is used as the base for the stew. Feel free to make the tomato sauce ahead and hold it in the refrigerator until you are ready to steam the mussels.

Steps to make Seafood stew with tomato and chorizo:

1. Brown onions and garlic in olive oil. Add splash of water to soften. Add tomatoes, paste, sugar and origanum then simmer. Season with salt, pepper and smoked paprika..
2. Add water and bring to the boil. Remove from heat and using a hand blender, blitz the sauce until very smooth. Add mustard and stir well. Add the wine and mix through..
3. Brown the chorizo in oil and fry king prawns with a 1 tsp butter. Once the prawns have discoloured, add the tomato stew and bring to a simmer. Add all the fish except the calamari, clams and mussels. Add the mussels and clams and place a lid to steam. Once the mussels start opening add the calamari and leave for two to three minutes until the calamari has changed colour..
4. Serve the stew in a deep dish with freshly sliced or torn herbs sprinkled on top. Enjoy with torn bread and butter..

Cook to cook: Look for mussels that are grown in high tidal areas where the water flows. Chop the tomatoes and discard the seeds. (Alternatively freeze the seeds and use them in stocks and sauces.) Continue to chop the tomato flesh to a pulp. Tweak it: Substitute tomatoes seasoned with garlic and olive oil for the chili-style tomatoes. Drain beans and add to slow cooker. Cod with tomato and chorizo sauce.

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