around-town food-drink

Sangria's Cazuela Recipe

South American soup will leave you happy as a clam

By ANNIE POTASZNIK
Updated 12:42 PM CDT, Wed, Sep 2, 2009

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Cazuela (clams, artichokes and chorizo with white wine) 
Serves 4

16 Manila clams
4 artichoke hearts (canned) cut in quarters
8 oz Spanish chorizo sliced
4 tbs. sofrito
½ cup white wine
1 clove garlic, chopped
4 tbs. olive oil
Pinch of parsley (garnish)
½ cup seafood stock

*sofrito: onions, garlic, sweet Spanish paprika, diced tomato and olive oil.

Take a saucepan and add oil and garlic. Sauté garlic then add artichoke hearts and chorizo cooking for one minute flipping continuously. Add sofrito and white wine and keep cooking slowly until alcohol has evaporated. Add seafood stock and let simmer for two minutes. Lastly add clams and cook till they have opened. Sprinkle with parsley for garnish.

First Published: Aug 4, 2009 3:11 PM CDT

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