Mexican Seafood Stew With Chorizo Recipes

SPICY SEAFOOD STEW WITH TOMATOES & LIME

Steps:

• Toast the chillies in a hot dry frying pan for a few moments (they will puff up a bit), then remove. Deseed and stem chillies, and soak in boiling water for 15 mins.
• Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic, season and cook for about 5 mins or until softened. Add the chipotle paste, reconstituted chillies, cumin, stock and tomatoes. Sauté for 5 mins, then purée until very fine in a blender. Pour back into the pan and bring to the boil. Reduce the heat and simmer for 10 mins. When close to eating, add the prawns, fish fillets, clams and potatoes. Place a lid on top and cook for 5 mins over a medium-high heat. Add the lime juice and serve with lime wedges, avocado, coriander, red onion and tortilla chips for sprinkling over.

SPICY TOMATO, SEAFOOD, AND CHORIZO STEW

Steps:

• Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
• Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
• Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
• Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.

PORK AND CHORIZO HOMINY STEW WITH POACHED EGGS

Steps:

• Put onion, chorizo and bacon into a large nonstick skillet or heavy-bottomed Dutch oven.
• Cook over medium heat, stirring often, until chorizo is cooked through, about 10 minutes.
• If using a slow cooker, transfer the cooked mixture to the slow cooker.
• Stir in pork, hominy, tomatoes with their juice, ancho powder, garlic and oregano.
• Add 3 cups water; set heat to low.
• Cook covered until pork is tender, about 8 hours. (If using a Dutch oven, stir in pork, hominy, tomatoes with their juice, ancho powder, garlic and oregano. Add 4 cups water; heat to a simmer. Reduce heat to very low; cook partly covered, stirring often, until pork is fork-tender, about 2 hours.)
• Stir in salt; simmer a few minutes longer.
• To poach eggs, heat 3 inches of water with the vinegar and a pinch of salt in a deep 3-quart saucepan to a gentle simmer.
• Crack one egg at a time into a small dish.
• Swirl the water with a large spoon, then gently slip the egg into the middle of the swirling water.
• Cook at the barest simmer until yolk is soft set, about 4 minutes.
• Use a slotted spoon to carefully scoop the egg out of the water; transfer it to a shallow bowl of cool water.
• Repeat to poach all of the eggs.
• To serve, ladle very hot stew into shallow serving bowls.
• Nestle a poached egg into the stew, which will warm it nicely.
• Garnish with a generous sprinkle of cilantro.

CHORIZO STEW

Steps:

• Heat the oil in a large saucepan and add in the bay leaves, onion, green pepper and chorizo.
• Saute for 2-3 minutes over a medium-high heat, then add the potato, beans, tomatoes, paste and spices.
• Bring to a boil, then turn the heat down very low and let simmer covered for 20 minutes.
• Stir the stew, then leave partially covered for another 20 minutes or until the stew is as thick as you like and the potatoes are cooked.
• Season to taste.
• Ladle into bowls and top with the spring onion.

SHRIMP AND CHORIZO IN GARLIC SAUCE

Steps:

• In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.
• Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread.

MEXICAN SEAFOOD STEW WITH CHORIZO

Steps:

• Directions: 1. Preheat the oil to medium/high heat in a large Dutch oven pot. Add the onions, celery, carrots, poblano pepper, red bell pepper, chayote squash and Fresno chile peppers. Season lightly with salt and pepper and cook for 8 to 10 minutes. 2. If using the Mexican chorizo, add it to the center of pot and cook down for 5 to 6 minutes. Stir well to combine. 3. Add in the garlic, tomatoes, cilantro, file powder, smoked paprika, thyme, oregano, cayenne, pepper and tomato paste. Cook for 5 minutes. 4. Add in the clamato and chicken broth. Bring to a boil, taste for salt and pepper and cook for 30 minutes. 5. Add in the white fish and cook for 5 minutes. Add in the remaining seafood and cook for another 5 minutes. Add hot sauce to taste. Yields up to 8 servings. Notes: If you cannot find the file gumbo powder, combine 2 tablespoons of cornstarch with 2 tablespoons of water.