MIXED SEAFOOD CATAPLANA

MAKES 4 TO 6 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 25 MINUTES

450 g littleneck clams 450 g mussels 150 g shell-on jumbo shrimp (21 to 25 count/ about 8 total) 2 tbsp extra-virgin olive oil (approx) 150 g dry-cured chorizo sausage, chopped 2 shallots, thinly sliced 2 cloves garlic, minced ¼ tsp smoked paprika (approx) ¼ tsp salt pinch pepper 2 plum tomatoes, chopped ½ cup dry white wine ½ cup clam juice ¼ cup parsley leaves Using stiff brush, scrub clams and mussels; remove any beards. Discard any with cracked shells or those that do not close when tapped. Peel and devein shrimp, leaving tails intact.

In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook sausage, stirring, until beginning to brown, about 2 minutes. Add shallots, garlic, paprika, salt and pepper; cook, stirring, until fragrant and shallots are beginning to soften, about 1 minute. Stir in tomatoes, wine and clam juice; bring to boil. Cook, stirring occasionally, until slightly reduced, 3 to 4 minutes.

Add clams; cover and cook for 2 minutes. Add mussels and shrimp, gently shaking pot to distribute evenly; cover and cook until mussels and clams have opened and shrimp are pink and opaque throughout, 4 to 5 minutes. Remove from heat.

Discard any mussels or clams that do not open. Sprinkle with parsley; drizzle with more oil and sprinkle with more paprika, if desired.

PER EACH OF 6 SERVINGS about 285 cal, 22 g pro, 17 g total fat (5 g sat. fat), 9 g carb (1 g dietary fibre, 2 g sugar), 83 mg chol, 668 mg sodium, 541 mg potassium. % RDI: 5% calcium, 49% iron, 14% vit A, 25% vit C, 18% folate.