Spanish Chorizo, Jalapeno and Lime Seafood Packets
Mussels, clams, shrimp, scallops, and Spanish chorizo wrapped in foil and cooked over a wood-fire with fresh corn, jalapenos, and lime with white wine make the taste buds sing.
Ingredients
- 10 Little-neck clams cleaned
- ½ lb mussels cleaned
- ½ lb uncooked shrimp peel on-vein removed
- 4 large sea scallops
- 2 ears fresh corn cut into fourths
- 2 large jalapenos sliced
- ⅔ lb dried Spanish chorizo sliced
- 4 cloves garlic chopped
- 2 tbsp sunflower oil
- ½ bunch cilantro chopped
- large lime zested and juiced
- 1 cup dry white wine
- sea salt and pepper
Instructions
Cleaning Your Clams and Mussels
- Clean your mussels and clams by keeping them in water so that they will spit out the sand trapped inside the shells. Scrub the shells to remove grit from both and remove the beards from the mussels. Do not skip this step.
Prepping and Cooking the Dish
- Preheat grill, oven to 450° F, or build a bed of hot coals, if using a campfire.
- While things are heating up, let's prepare the seafood packets. Using four pieces of heavy-duty foil or a large foil pan, divide the seafood and corn evenly into the packets or pan.
- Combine the garlic, cilantro, oil, lime juice and zest, and wine into a small bowl, whisking to combine. Pour evenly over the seafood. Seasoning to taste with salt and pepper.
- Seal the packets tightly to avoid the broth leaking out, leaving a little room for the steam to build inside the packs. If using a foil pan, cover tightly with foil, sealing well.
- If using the grill, reduce heat to medium. If using the fire, take care not to place directly over the flames, but instead, on a grate over a bed of hot coals.
- Place the packets on the grill or grate or into the oven. Grill or bake for 20 minutes, turning halfway through, or until clams open up. If using the campfire, cooking time could increase to 25 or 30 minutes.
- Remove the packets from the heat, opening immediately to stop cooking. Be careful opening them to not burn yourself, because they are full of steam and hot liquids.
- Serve immediately with a bottle of white wine and crusty bread for dipping.
