BASQUE- Menu is Set!- Paella Basque Style with Shrimp, Clams, Mussels, and Rice and Rustic Chicken Chorizo with Sherry Wine and Red Peppers

Are you ready for a wonderful Seafood Dish that is out of this world and only takes about 35 minutes?!  This week we are cooking a Basque Seafood dish that is quite simple yet delicious. It is a Shellfish and Rice dish that has a lot of inspiration from traditional Spanish paella, but not as fancy, more rustic. There is nothing I enjoy more on a cold rainy day than a hot bowl of fish stew! It is pure comfort food at its finest!

 Ingredients we will need for our Shellfish and Rice:

2 lbs mixed clams and mussels(shell on)
1/2 lb(25-30 size) shrimp, shells removed
1/2 cup olive oil
3 cloves garlic
1 medium yellow onion, peeled and chopped
1/4 cup chopped parsley
1/2 teaspoon basil
1 teaspoon paprika
1 cup rice
2 cups chicken stock
Salt and Pepper to taste

Preparation:

Heat a deep stove-top covered casserole and add the oil, garlic, and onion. Sauté over medium heat for a few minutes and add the parsley, basil, and paprika. Sauté for five minutes and add rice. Stir and cook for a moment. Add Chicken Stock, bring to a boil, and then turn down to a simmer. Add the salt and pepper, cover the casserole, and cook for 20 minutes on low heat.
Stir in shellfish, cover, and cook 5 minutes more or until clams and mussels open. Enjoy!!

Recipe Courtesy of Jeff Smith. The Frugal Gourmet On our Immigrant Ancestors-Recipes you should have gotten from your grandmother.

We are also going to cook a Rustic Chicken Chorizo Sautee Dish with Sherry Wine and Red Peppers. This dish sounds too delicious to resist!

1. 4 ounces dry chorizo, sliced 1/4 inch thick
2. 2 tablespoons extra-virgin olive oil
3. 6 whole chicken legs, split (3 1/2 pounds)
4. Salt and freshly ground pepper
5. 2 medium red bell peppers, cut into 1/2-inch-thick strips
6. 2 medium red onions, thinly sliced
7. 6 large garlic cloves, thinly sliced
8. 2 large thyme sprigs
9. 1 cup cherry tomatoes, halved or 1/4 cup of tomato sauce
10. 3/4 cup dry sherry
11. 2 teaspoons sweet paprika
12. 3/4 teaspoon crushed red pepper
13. 2 tablespoons shredded basil
14. Crusty French bread, for serving

1. Heat a very large, deep skillet. Add the chorizo and cook over moderate heat, stirring, until lightly browned and some of the fat is rendered, about 5 minutes. Using a slotted spoon, transfer the chorizo to a large plate.
2. Heat the olive oil in the skillet. Season the chicken with salt and pepper and cook over moderately high heat, turning once, until well browned, 15 minutes. Add the chicken to the chorizo.
3. Add the bell peppers, red onions, garlic and thyme to the skillet and cook over moderate heat until barely softened, about 5 minutes. Add the tomatoes, sherry, paprika and crushed red pepper and cook for 1 minute, scraping up any browned bits from the pan.
4. Return the chicken and chorizo to the skillet. Cover and simmer over moderately low heat, turning occasionally, until the chicken is cooked through, about 25 minutes. Raise the heat to moderate and cook uncovered until the sauce is slightly thickened, about 10 minutes. Transfer the chicken to a deep platter. Stir the basil into the sauce and spoon over the chicken. Serve with crusty bread.