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Seafood Caldo with Chorizo

Seafood Caldo with Chorizo Recipe

  • 1 cup dry white wine
  • 1 cup water
  • 18 littleneck clams, cleaned (clams should be tightly closed)
  • Pinch of saffron threads
  • 1 tablespoon extra virgin olive oil
  • 8 ounces fresh chorizo (preferably mild), cut into
  • ½-inch-thick slices
  • 1 medium onion, chopped
  • 1 red or green bell pepper, stemmed, seeded, and cut into ½-inch dice
  • 2 celery ribs, halved lengthwise and cut into thin slices
  • 4 cloves garlic, minced, divided
  • 1 cup canned diced tomatoes, with their juice
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 1 teaspoon sweet paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Juice and finely grated zest of ½ lemon
  • 3 tablespoons chopped fresh Italian (flat-leaf) parsley
  • 2 tablespoons coarsely chopped toasted almonds
  • 8 ounces salmon fillet, skin removed, bones removed, and cut into 1-inch pieces
  • 8 ounces jumbo shrimp (15 to 20 count), shelled and cleaned
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 413kcal (21%)
Total Fat 24g (37%)
Saturated Fat 7g (36%)
Cholesterol 126mg (42%)
Total Carbohydrate 10g
Dietary Fiber 2g
Sugars 3g
Protein 32g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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