Smoky Spanish Zarzuela with Chorizo Emmer Farro recipes

Ingredients

• 2-3 cups cooked Bluebird Grain Farms Emmer Farro, or other farro (instructions below)
• 2 dried ancho chiles
• 2 cups clam or seafood nectar
• 1 cup dry white wine
• 1 cup ancho chile water, from below
• shells from 1 pound prawns, from below
• several sprigs parsley
• 2 tablespoons cold pressed, extra virgin olive oil
• 2 Spanish dried chorizo sausages, diced (about 4 ounces or 1 cup diced) (City Market in Portland, Oregon sells an excellent Spanish dried chorizo called Palacios; 4 small sausages per package for $8.50)
• 2 cups chopped yellow onion
• 2 cloves garlic, peeled and minced or pressed
• 2 teaspoons smoked sweet paprika (Whole Foods carries it; it is essential to the smoky flavor of this soup)
• 2 cups reduced seafood stock, from above
• 14½ ounce can chopped tomatoes with juice
• 14½ ounce can crushed tomatoes
• ½ large green bell pepper, chopped
• ½ large red bell pepper, chopped
• fine sea salt
• ground black pepper
• 1 pound large prawns in the shell
• 1 pound small manila clams, shells tightly closed, scrubbed
• ½ pound small Washington blue mussels, shells tightly closed, scrubbed and debearded
• ¼ cup chopped flat leaf parsley
• 1 thinly sliced green onion

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