Hake Clams and Chorizo in Broth with Paella Rice
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small shallot, thinly sliced
- 1 bay leaf
- 1 teaspoon crushed fennel seeds
- Pinch of saffron threads
- 2 cups 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
- Pepper
Instructions
Hake, Clams and Chorizo in Broth with Paella Rice serves 4 original recipe by Food & Wine.
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