Chorizo & Clam Cous Cous

If you want to impress at a dinner party but you’re short on time, this dish is for you! Introduce your senses to this aromatic Spanish dish and leave your guests asking for seconds! Perfect for war summer nights or cozy fall evenings, this recipe will become a go-to favorite.

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Close your eyes and travel to the coast of Barcelona with this dish!

You can always swap the chorizo for soyrizo if you’re not a meat eater.

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Quick, flavorful and a future favorite!

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COST: $
Prep Time: 10 MIN
Cook Time: 25 MIN
Serving Size: 2-3

Tools

Chef’s Knife
Small Mixing Bowl
Strainer
Skillet Pan
Pot (large enough to boil water)

Ingredients

2 LBS Cteamer Clams, scrubbed
3 Gloves Garlic, minced
1 Cup Beef or Soyrizo
8 Roma Tomatoes, diced
2 TBS Olive Oil
1 Leek, chopped
1 Lemon, squeezed
2 Cups Pearl Cous Cous
Salt + Black Pepper, to taste
2 TSP Paprika
1 Bunch Fresh Parsley, Chopped
1/3 Cup White Wine

Instructions

1. Rinse and scrub the clams. Discard any that are opened. Set Aside.

2. Chop the leeks and tomatoes. Heat skillet pan with olive oil and sauce 2-4 minutes. Remove from heat and set aside in small bowl.

3. Bring water to a boil in a large put and cook the pearl cous cous as you would pasta. It is generally ready in 8-10 minutes. Drain and set aside.

4. In the skillet pan, add the chorizo and cook for 3-5 minutes on medium heat.

5. Once chorizo is cooked, add in the drained cous cous followed by white wine. Once the steam retreats, add in the cooked leeks and tomatoes, along with salt, pepper and paprika. Mix well.

6. Reduce heat to low, place as many clams as will fit into the skillet pan atop the cous cous mixture. Cover and let steam until open, usually 5-10 minutes.

7. Once clams are opened (discard any that did not open), scoop each serving not a plate or serving dish, sneeze with lemon and top with fresh, chopped parsley. Enjoy!

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