• CourseDinner
  • CuisinePotuguese
  • KeywordAll-Seasons, Cooked from Scratch, One Pan Dinner, Sausage
Servings Prep Time
6people 20minutes
Cook Time Total Time
20minutes 40 minutes
Servings Prep Time
6people 20minutes
Cook Time Total Time
20minutes 40 minutes
Degree of Difficulty
Easy
Ingredients
  • 1/2lb Andouille sausage, linguiça sausage or Polish sausage
  • 1tbspn olive oil
  • 1large yellow onionpeeled and chopped
  • 2medium cubanelle peppershalved lengthwise, seeded and sliced
  • kosher salt and freshly ground black pepper
  • 1 1/2tspn Hungarian paprika
  • 1/2tspn saffron (optional)
  • 2whole bay leaves
  • 4large cloves garlicsliced very thinly
  • 2cups clam juice
  • 114 oz can fire roasted chopped tomatoes
  • 2cups chopped kale or baby spinach
  • 8little neck clams
  • 10raw tail on deveined shrimp
  • 8mussels scrubbed
  • crunchy bread or Portuguese rolls
Instructions
  1. Gather all ingredients before starting the recipe.
  2. Slice sausage into 1/4″ slices.
  3. Heat oil in a large sauté pan or Dutch oven over medium high heat.
  4. Add sausage and cook until the fat begins to render, about 3 minutes.
  5. Add chopped onion and peppers and cook until the vegetables are just softened, about 5 to 7 minutes.
  6. Remove pan from heat, add paprika, saffron and bay leaves and stir to combine. Season with kosher salt and black pepper.
  7. Add sliced garlic and cook for another minute or until the garlic becomes fragrant.
  8. Deglaze pan with white wine scraping up all the brown bits and until nearly all of the wine has evaporated, about 2-3 minutes.
  9. Return pan to heat, add crushed tomatoes and clam juice and bring to a boil.
  10. Reduce heat, simmer for about 15-20 minutes.
  11. Add kale or baby spinach and stir until the greens become soft.
  12. Increase heat to medium high and add shrimp, clams and mussels to the mixture. Cook for 4 to 6 minutes or until the shrimp has turned pink and the shell fish have opened.
  13. Serve with crunchy bread or rolls.