Shrimp and Clam Skillet with Lemon Zucchini Cream, Creamy Chive Rice, and Crispy Chorizo Crumbs

Instructions

1. 1

   1. Rinse the clams under cold water and let them drain. Pat the shrimp dry with paper towels and season them with a pinch of salt, black pepper, and half of the sweet paprika.

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   2. Heat a wide skillet or shallow casserole over medium heat. Add half of the olive oil and the chopped chorizo. Cook for 3-4 minutes until it releases its fat and turns crisp. Remove the chorizo with a slotted spoon and reserve on paper towels.

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   3. In the same pan, add half of the onion and one-third of the garlic. Cook for 2 minutes. Add the short-grain rice and stir for 1 minute to lightly toast it.

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   4. Pour in 480 ml (2 cups) of the hot fish stock, reduce to medium-low heat, and cook for 16-18 minutes, stirring occasionally, until the rice is tender and creamy. Add the butter and half of the chives. Adjust with salt and pepper, stir, and keep warm.

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   5. While the rice cooks, heat another large skillet over medium-high heat. Add the remaining olive oil and sauté the zucchini with the remaining onion for 4-5 minutes until tender and lightly golden. Add the remaining garlic and cook for 30 seconds.

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   6. Add the dry white wine to the zucchini pan and let it boil for 2 minutes to reduce slightly. Stir in the heavy cream, the remaining 120 ml (1/2 cup) fish stock, the lemon zest, and 1 tbsp of lemon juice. Cook for 3-4 minutes until a light cream forms. Season with salt and black pepper.

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   7. Blend the zucchini sauce directly in the pan with an immersion blender, or carefully transfer it to a blender and process until smooth. Return it to medium heat.

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   8. Add the clams to the zucchini cream, cover the skillet, and cook for 4-5 minutes until they begin to open. Add the shrimp and the remaining sweet paprika, cover again, and cook for 2-3 minutes more until the shrimp are pink and cooked through and the clams are open. Discard any clams that do not open.

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   9. Add the parsley, the remaining chives, and 1 more tbsp lemon juice. Stir gently to combine without breaking the seafood. Taste and adjust salt and pepper.

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    10. To serve, spoon the creamy chive rice into shallow bowls and top with the shrimp, clams, and lemon zucchini cream. Finish with the crispy chorizo crumbs on top. If you want to keep everything warm before serving, do so at 200°F (95°C) for no more than 5 minutes.