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This is
made from Kosher sea salt, chorizo, papprika, cayenne pepper.
3.5 oz - $10.00
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Chorizo salt Recipe: Basque style Calamari with clams
3 oz olive oil
3 oz cleaned calamari
4 ea small Manila clams
2 ea plum tomatoes
2 cloves garlic
1 shallot
8 oz vegetable stock
4 oz cooked cannellini beans
2 oz chorizo
1 pinch saffron
1 lemon
1 tsp fresh thyme
1tsp fresh parsley
First chop the shallots and then the garlic, the smaller the better. Then take the casing off the chorizo and chop the chorizo, thyme, and then parsley, and tomatoes. In a medium size sauté pan, place half of the olive oil and heat it until it is smoking. Then place the chorizo and clams in the sauté pan and sauté for 2 minutes. Add half of the veggie stock and cover the pan with another pan the same size to act as a steamer. Steam the clams for 2 to 3 min or until open. Take the clams out of the pan and add the tomatoes, garlic, shallots and sauté for 1 min. Then add the rest of the vegetable stock to the pan, the cannellini beans, and the saffron. Bring to a simmer and let reduce by half. Add the calamari, thyme and parsley and reduce by 2/3 or till there is only about 1/2 c of liquid in the pan. Season with pepper and add lemon juice to taste. Place in bowl and drizzle remaining olive oil on top, and garnish with chorizo salt.
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