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spanish-shellfish-stew

You will need at least a 6-quart Dutch oven for this recipe. Use Sauvignon Blanc or any non-oaky Chardonnay in this recipe. Avoid large clams, which will not only take up more room in the pot, but will exude more liquid than desired, diluting the broth. The cooking time of the scallops will depend on their size; we used extra-large scallops (about 2 inches in diameter and 1 inch thick), but if your scallops are smaller, they will cook more quickly and should be added to the pot with the shrimp. Source: Editors of America's Test Kitchen. (2011). Menu Cookbook. Brookline, MA

Ingredients