One time, I discovered I had a few pieces of prawns and squid that I couldn’t use for my catering, so I combined those with some clams to make myself a quick Sunday lunch. It’s an excellent way to use any of the seafood you have leftover. The key is to use either clams or mussels as a base to make your stock flavorful even in a short period of time.
Ingredients (serves 4)
1 kg Manila clams, washed well
4 large prawns, shells and heads set aside
2 medium sized squid, cut into rings
1 shallot, minced
2 cloves garlic, minced
2 tbsps tomato paste
4 tbsps unsalted butter
2 tbsps olive oil
basil for garnish
- In a wok or pot, saute half the onions and garlic in butter until fragrant. Add in the clams and prawn shells and mix well. Pour in white wine and cover. Let clams steam open, about 2-3 minutes.
- As the clams are cooking, saute the remaining onions and garlic in another pot with olive oil until fragrant. Add in the tomato paste and saute for 1 minute. Pour in the liquid from the clams (but not the clams yet) and add in 1/2 cup of water.
- Once simmering, add in the prawns and the squid and cook for 2 minutes or until cooked.
- Serve the stew in bowls with some chopped basil if desired, together with rice or crusty bread.