Divine Fish House

Seafood Valencia

Serves Four

¼ lb chorizo sausage, medium dice
1 T. chopped garlic
1 ea. onion, small dice
1 ea red bell pepper, small dice
1 ea large ripe tomato, peeled and diced
2 C. clam juice (available canned)
1 C. dry white wine
1 pinch Spanish saffron threads

1 T. olive oil
8 ounces fresh fish pieces, firm white fish works best (grouper, mahi, catfish)
1 dozen little neck clams
½ lb large shrimp
8 ounce tub shucked oysters
4 ounces lobster meat

Sauté chorizo in a little olive oil until fully cooked. Leave fat in pan, add onions, pepper, and garlic and sauté. Add wine and simmer for a few minutes, add clam juice, tomato, and saffron. Simmer 15 minutes, taste, season with salt and pepper. (May be made ahead of time and refrigerated)

Heat olive oil in pan, add fish pieces and clams and sauté for a few minutes. Add shrimp, sauté for a minute. Add saffron chorizo broth, bring to a simmer, cover and cook just until clams start to open. Add oysters and lobster. Remove from heat when oysters start to curl. Serve immediately over steamed rice.