Rice, Seafood and Sausage Soup
(Prepared in the 3.5 Qt. Round Oven)
Picture a small inn on the Spanish coast. It’s an unusually blustery day and the innkeeper serves you this warming concoction, redolent of the sea, and easily made at home. This serves 4.
1 pound small clams
1/2 pound shrimp
1 cup (8 oz.) clam broth
2 cups spring water
1 medium tomato
2 tablespoons olive oil
2 garlic cloves minced
1/4 pound chorizo sausage, cut in bite sized pieces
1 teaspoon salt
1 teaspoon paprika (preferably Spanish smoked)
1/4 cup short grain (Arborio) rice
1/4 cup chopped flat-leaf parsley
Scrub the clams under cold running water. Rinse and peel the shrimp, retaining the shells, and de-vein. Set the seafood aside.
Place the clam broth, water, and shrimp shells in the 3.5-qt. Le Creuset oven and bring just to a boil. Lower the tomato into the liquid for about 30 seconds then remove with a slotted spoon. Lower the heat, and let cook at barely a simmer, about 15 minutes.
Meanwhile, peel the tomato and cut the flesh into small pieces, and set to one side.
Carefully strain the liquid into a 4 cup glass measure and discard the shells. Return the Le Creuset Oven to the heat and add the olive oil. When the oil is barely warm, tip in the garlic and sauté until it is very lightly colored. Watch carefully that it doesn’t darken and burn. Immediately add the peeled tomato pieces and the chorizo. Cook, stirring occasionally, for 3 minutes. Add salt and sprinkle in the paprika.
Add the rice to the pan and stir to coat each grain with the oil. If necessary, add additional warm water to the reserved liquid to measure 3 cups. Pour this liquid into the pot and bring to the boil. Reduce heat, cover, and simmer 10 minutes.
Add clams, shrimp, chorizo (if used) and half the parsley. Re-cover the pan and continue to simmer an additional 10 minutes or until the shrimp is opaque, the rice is tender, and the clams open.
