Real Recipes From Real Home Cooks ®

hake,clams & chorizo in broth w/paella rice

(1 rating)
Recipe by
Leanne D.
Southern, CA

I received this recipe in an email,it looked so good I wanted to make it.I love clams in a well seasoned both. I have never heard of hake ,so I'm going to use swordfish. I'm also going to eliminate the chorizo,I know a Spanish dish would definitely call for chorizo but I'm making this my own. Other changes I'll make is to use seafood broth instead of chicken.

(1 rating)
method Stove Top

Ingredients For hake,clams & chorizo in broth w/paella rice

  • 2 tablespoons olive oil
  • 1 small shallot,thinly sliced
  • 1 bay leaf
  • 1 teaspoon fennel seeds
  • pinch saffron threads
  • 2 c chicken stock or low sodium broth
  • 24 manila clams or cockles,scrubbed
  • 3 ounces spanish chorizo, cut into 1//4 -inch dice
  • 1/2 tablespoon minced garlic
  • salt and pepper
  • FISH
  • four 5-ounce skinless hake fillets
  • salt
  • pepper
  • smoked sweet paprika
  • all purpose flour,for dusting
  • 1/4 c olive oil
  • paella rice

How To Make hake,clams & chorizo in broth w/paella rice

  • 1
    Make the broth:In a large saucepan, heat the olive oil. Add the shallot, bay leaf, fennel seeds and saffron and cook until fragrant, about 20 seconds. Add the stock and bring to a boil. Cover, remove from the heat and let steep for 10 minutes. Return the broth to a boil and add the clams, chorizo and garlic. Season with salt and pepper, cover and cook over high heat, shaking the pan occasionally, until the clams just open, about 5 minutes. Discard the bay leaf and keep the broth warm. Meanwhile,cook the fish Season the hake fillets with salt, pepper and smoked paprika and dust with flour. In a large skillet, heat the olive oil until shimmering. Add the fish and cook over moderately high heat, turning once, until golden and just cooked through, about 6 minutes. Transfer the fish to shallow bowls. Spoon the clams, chorizo and broth around the fish and serve with Paella Rice.

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