Home » Vault » Spanish Shellfish Stew
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
Method
More from the Vault
Homemade Snickers Bar
I love Snickers bars, and I had no idea how easy it is to make them from scratch! No complicated steps, barely…
French Brioche
Brioche is one of the richest doughs I’ve ever made, yet fluffy like a cloud. Unlike the common assumption, th…
Vodka Pasta
Vodka pasta is one of those delicious dishes which is faaar greater than the sum of its parts. This is a tough…
One Pot Shawarma Rice
This a super easy one pot dish inspired by one of my favorite foods on Earth. I marinate my chicken thighs in…
Flour Tortillas
What's up, tortilla lovers! If you're a fan of Mexican food (and who isn't?), you know that nothing beats the…
Sheetpan Chicken Kefta
You guys went bonkers for my sheetpan kefta recipe, so I went ahead and developed a lighter version with chick…
Babish's Ultimate Chicken Parm
A couple of subtle but noticeable changes to the orthodoxy of chicken parm make this a luxurious and addiction…
Chicken Parmesan
Today on basics, we are making chicken parmesan!