Portugese Sausage and Shellfish Stew Recipe

Name: Portugese Sausage and Shellfish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (500 g) fresh chorizo sausage, removed from casings; 4 stalks celery, thinly sliced; 1 onion, finely chopped; 4 cloves garlic, minced; 1 tsp (5 ml) saffron threads, soaked in 1 tbsp (15 ml) boiling water (optional); 1/4 tsp (1 ml) salt; 1/4 tsp (1 ml) cracked black peppercorns; 1 can (14 oz/398 ml) diced tomatoes, with juice; 2 cups (500 ml) dry white wine; 1/2 cup (125 ml) bottled clam juice; 1/2 cup (125 ml) water; 1 green bell pepper, finely chopped; 1 lb (500 g) medium shrimp, cooked, shelled and deveined (see Notes); 1 tsp (5 ml) paprika (see Notes); 12 mussels or small clams, cleaned (see Notes); Finely chopped fresh parsley

Servings: persons

1 lb (500 g) fresh chorizo sausage, removed from casings
4 stalks celery, thinly sliced
1 onion, finely chopped
4 cloves garlic, minced
1 tsp (5 ml) saffron threads, soaked in 1 tbsp (15 ml) boiling water (optional)
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) cracked black peppercorns
1 can (14 oz/398 ml) diced tomatoes, with juice
2 cups (500 ml) dry white wine
1/2 cup (125 ml) bottled clam juice
1/2 cup (125 ml) water
1 green bell pepper, finely chopped
1 lb (500 g) medium shrimp, cooked, shelled and deveined (see Notes)
1 tsp (5 ml) paprika (see Notes)
12 mussels or small clams, cleaned (see Notes)
Finely chopped fresh parsley

1
In a nonstick skillet, cook chorizo, celery and onion over medium heat, stirring and breaking meat up with a spoon, until sausage is no longer pink, about 10 minutes.
2
Add garlic, saffron (if using), salt and peppercorns; cook, stirring, for 1 minute.
3
Using a slotted spoon, transfer to slow cooker stoneware.
4
Stir in tomatoes with juice, wine, clam juice and water.
5
Cover and cook on Low for 6 hours or on High for 3 hours, until hot and bubbly.
6
Stir in green pepper, shrimp and paprika.
7
Lay mussels on top and spoon hot liquid over them.
8
(If using clams, see tip, below.)
9
Cover and cook on High for 20 minutes, until mussels have opened.
10
Discard any mussels that do not open.
11
Ladle into large bowls and garnish with parsley.
12
MAKE AHEAD
13
Complete Step Cover and refrigerate for up to 2 days.
14
When youre ready to cook, continue with the recipe.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb (500 g) fresh chorizo sausage, removed from casings, 4 stalks celery, thinly sliced, 1 onion, finely chopped, 4 cloves garlic, minced, and more.

Yes, Portugese Sausage and Shellfish Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Portugese Sausage and Shellfish Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions