Recipe courtesy of Chef Jamil Pineda, Michael’s on East.
With Shrimp, Clams, Mussels, Chorizo & Saffron Citrus Broth
8 Shrimp (8/12 count), shelled and deveined
12 Prince Edward Mussels
12 Little Neck Clams
1 Link Spanish Chorizo, roughly chopped
½ Medium Spanish Onion, diced
½ Cup Celery, diced
2 oz Extra Virgin Olive Oil
1 Leek, white and tender green parts, coarsely chopped
½ Medium Fennel bulb, cored and coarsely chopped
8 Cloves of Garlic, peeled and finely sliced
½ tsp Saffron (tightly packed)
1 Cup Dry White Wine
Juice of 1 Fresh Orange
Juice of 1 Lemon
2 Cups Clam Juice
Salt and Pepper to taste
In a large sauté pan, heat the olive oil.
Add the garlic, leek, celery, onions, saffron, fennel and sausage and cook over medium heat, stirring occasionally until tender, about 5 minutes.
Add the clams and cook for 1 minute.
Add wine and the citrus, simmer for a minute.
Add the fish broth and bring to a boil.
Add the shrimp and mussels cook over moderate heat until the clams and mussels start to open.
Simmer until all of the seafood is just cooked, about 4 minutes.
Season with salt and pepper to taste and serve.