Although Cioppino has its roots in Liguria, Italian-American immigrants in the San Francisco area get credit for introducing this un-fussy seafood stew to the wider public. Our version leans Spanish, with smokey chorizo and cubed chicken ladled out alongside littleneck clams. This dish warms our hearts and souls in the chillier months, when rain and wind call for a whole lot of comfort at home.

Second Mouse Cioppino

Serves 6

Ingredients:

2 Tbsp Extra Virgin Olive Oil

1 lb Boneless, Skinless Chicken Breast, cut into 1” cubes

1 tsp salt & freshly ground pepper

1/2 lb Spanish Chorizo, cut into 1/3” thick coins (we like Fermin)

1 Spanish onion, chopped

8 Garlic Cloves, thinly sliced

1/3 c Tomato Paste (we like Bianco diNapoli)

1 28oz can good quality Chopped Tomatoes, like Bianco diNapoli, preferably Fire-Roasted

4 c Chicken Broth

2oz Parmigiano Reggiano rind

1 15oz can Cannellini Beans, drained

18 Littleneck Clams, cleaned

1/2 c roughly chopped Flat-Leaf Parsley

1/3 cup fresh Basil, chiffonade (thinly sliced)

1.5lb fresh shrimp, shelled and deveined

Crusty bread or Bruschetta

Tools Required:

1 heavy large pot

1 wooden spoon

Method:

1. Heat olive oil in the pot over medium heat. Sprinkle cubed chicken with salt and pepper and saute in the hot oil until browned. Add chorizo coins and saute until the fat has rendered and the sausage has browned a bit. Remove from pot with a slotted spoon. Do not discard the fat.

2. Add the onions to the pot over medium heat, and saute until softened and largely translucent, about 4 minutes. Add the garlic and mix for a minute until fragrant. Add 1/2 cup chicken broth and scrape any brown bits that have stuck to the bottom of the pan. Then add the remaining broth, tomato paste, canned tomatoes and the Parmigiano rind. Bring to a boil, then reduce the heat to low. Simmer the broth for 20 minutes.

3. Remove and discard the cheese rind. Return the chicken and chorizo to the pot and simmer until the chicken has cooked through entirely, about 20 minutes more. Add the beans, then the clams. Cover the pot and allow the clams to open on their own (one or two may not - throw those out), about 8 minutes.

4. When the clams have opened wide, the stew is ready to serve. Ladle into bowl and garnish generously with fresh herbs. Serve with crusty bread.