500g frozen prawns, heads removed but tail in tact
500g frozen clams
500g frozen half shell mussels
½ Cup Almonds
½ Cup Dry White Wine
Large pinch of Saffron
½ chorizo sausage , diced
A glug of Extra Virgin Olive Oil
4 Cups Chicken Stock
3 Bay Leaves
1 Large Onion, diced
½ Teaspoon Sea Salt
1 Red Bell Pepper, stemmed, seeded and diced
3 Cloves Garlic, minced
1 Tablespoons Fresh Rosemary, chopped
1 Tablespoon Fresh Thyme leaves
1 Cup of canned tomatoes 1 Tablespoon Tomato Paste
½ Teaspoon Freshly Ground Black Pepper
¼ Chopped Fresh Flat Leaf Parsley
1 teaspoon Paprika
1 can of smoked mussels in oil.
1. Defrost seafood thoroughly.
2. Blend the almonds in a blender or food processor into a fine meal.
Don’t go too crazy or the flour will separate and get oily. Set aside.
3. Add the saffron to the white wine to allow it to bloom.
4. Heat the chicken stock to a simmer and add the bay leaves. Leave
stock on a very low simmer, covered, as you prepare the rest of the
5. In a skillet or heavy bottomed stock pot, fry the chorizo over medium
high heat to render some of the fat.
6. Reduce the heat to medium and add the olive oil, onions, peppers, and
salt. Sauté until the vegetables start to become tender (about 8
7. Add the garlic and herbs. Continue to sauté until the garlic is cooked.
8. Deglaze the pan with the wine a few minutes, then add the tomatoes,
the tomato paste the black pepper and the canned mussels in oil. Pour
in most of the stock, making sure there is room in the pan for the
shellfish. Bring to a simmer and allow to simmer for about 5 minutes.
9. Add the shrimp next, and stir in the almond meal.
10. Add the mussels and clams. Continue to simmer until the shrimp are
pink and cooked and the mussels and clams open up. It’ll only take a
11. Remove from heat and squeeze in the juice of the lemon.
12. Plate in shallow bowls and garnish with parsley and a dusting of
paprika. Serve with crusty bread and a glass of Rosendal Reserve