Pan-seared Bronzini Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Clean the littleneck clams under cold water. Slice the Spanish chorizo, fennel bulb, and garlic cloves. Halve the lemon and chop the parsley.

2. 2

   Cook the Chorizo and Fennel

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced chorizo and cook until slightly crispy, about 3-4 minutes. Add the sliced fennel and garlic, cooking for another 3 minutes until the fennel begins to soften.

3. 3

   Add Clams

   Add the cleaned littleneck clams to the skillet. Pour in a splash of water, cover the skillet, and cook for about 5-7 minutes until the clams open. Discard any clams that do not open.

4. 4

   Cook the Bronzini

   While the clams are cooking, heat another tablespoon of olive oil in a separate pan over medium-high heat. Season the bronzini fillets with salt and black pepper. Place the fillets skin-side down in the pan and sear for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 2-3 minutes.

5. 5

   Combine and Serve

   Once the clams are ready, add the cuquillo olives and a squeeze of lemon juice to the skillet with the clams and chorizo. Plate the bronzini fillets and top with the clam and chorizo mixture. Garnish with chopped parsley and serve with lemon wedges.